Hong Kong Milk Tea with Evaporated Milk
Black tea simmered strong and dark, strained a few times for a silky body, then finished with evaporated milk and a little sugar, served hot.
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Method
- 1
Simmer. Bring the water to the boil, drop in the tea bags and turn the heat to medium-low. Simmer for 6 minutes, until very dark and fragrant. The long simmer gives the strong, slightly bitter base the milk needs.
- 2
Squeeze. Lift the bags out, pressing them against the side of the pan to get every drop back in.
- 3
Smooth. Pour the tea through a fine sieve into a jug and back into the pan 2-3 times. This aerates it and gives the silky body that cafés get from a cotton tea sock.
- 4
Finish. Off the heat, stir in the evaporated milk and sugar. Taste and add more of either; it should be the colour of milky caramel. Serve hot.
Storage
Keep unsweetened tea in the fridge for up to 2 days; reheat it or serve it over ice. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small saucepan
- fine-mesh sieve or cotton tea sock
- heatproof jug
- spoon
- 2 mugs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 97 kcal |
| Protein | 3.2 g |
| Carbohydrate | 13.5 g |
| of which sugars | 8 g |
| of which free sugars | 8 g |
| Fat | 3.6 g |
| of which saturates | 2.2 g |
| Fibre | 0 g |
| Salt | 0.14 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
