HK Milk Tea Classic

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Hong Kong style milk tea is the iconic breakfast beverage of the city, prized for its bold, velvety character. The classic method brews a strong blend of black teas multiple times through a fine cloth strainer to achieve a smooth, deeply colored liquor that is mellowed by rich evaporated and condensed milk. Served hot or poured over crushed ice, it is the comforting companion to a buttered bun or egg waffle any time of day.

Nutrition Facts

Per serving (estimated)

• 140 kcalCalories
• 6 gFat
• 3.5 gSaturated Fat
• 18 gCarbs
• 0 gFiber
• 16 gSugar
• 3 gProtein
• 85 mgSodium
• 230 mgPotassium
• 150 mgCalcium
• 0.5 mgIron
• 1 mgVitamin C
• 70 mcgVitamin A

Ingredients

For the tea base

• 6 tablespoons loose black tea (a blend of Ceylon and Assam)
• 2 tablespoons crushed Pu-erh or Tieguanyin tea leaves
• 6 cups cold filtered water, plus extra for repeat steepings
• 1 small Ceylon tea bag, for extra depth (optional)

For finishing each serving

• 1/2 cup evaporated milk, chilled
• 1/4 cup sweetened condensed milk, plus more to taste
• 1 to 2 teaspoons granulated sugar, to taste (optional)
• Crushed ice, for serving cold

Directions

1. Bring 6 cups of cold water to a rolling boil in a medium heavy-bottomed pot over high heat.
2. Add the loose black tea and crushed Pu-erh leaves directly to the boiling water, stir once, and let it boil hard for 3 minutes to extract a strong, tannic base.
3. Set a fine cotton cloth over a second pot and pour the tea through it, reserving the wet leaves; do not press the leaves, just let the liquor drip through to keep the brew smooth.
4. Return the strained leaves to the first pot with the reserved tea, add 4 cups of fresh cold water, and bring back to a boil for another 3 minutes; strain through the cloth again into the reserved liquor.
5. Repeat the boil-and-strain process one more time with another 4 cups of water and 2 minutes of boiling to deepen color and round out the body; discard the spent leaves.
6. Stir the entire collected brew (about 6 cups total) and taste; if using the extra tea bag, steep it hot for 1 minute now and remove, then keep the finished tea hot over very low heat.
7. To serve hot, swirl 1 tablespoon condensed milk and 2 tablespoons evaporated milk into each 8-ounce cup, then pour the hot tea over the milk and stir well; sweeten with extra sugar if desired.
8. To serve iced, fill each tall glass with crushed ice, add the milk mixture, then pour the hot tea over the ice and stir briskly until chilled and frothy; serve immediately.

Cook’s Notes

• The traditional 'silk stocking' is actually a fine cotton gauze bag; line a mesh strainer with several layers of cheesecloth for a modern substitute that still catches fine sediment.
• Always boil hard rather than gently steeping; the rolling boil is what coaxes the deep caramel color and signature briskness from the leaves.
• For an even smoother cup, brew the night before, chill the finished base in the fridge, then reheat and assemble just before serving.
• Use full-fat evaporated milk for the classic creamy mouthfeel; substituting low-fat will noticeably thin the body of the drink.
• Adjust the tea-to-water ratio up or down by 1 tablespoon per batch to make the brew stronger or milder without changing the rest of the method.

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