Hong Kong Style Iced Milk Tea
Try this Hong Kong Style Iced Milk Tea recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 16
- 2 tbsp sugar
- 2 tbsp ceylon loose leaves (12 g)
- 2 tbsp lipton yellow label loose leaves (12 g)
- 1 tbsp pu lei (pu'er) loose leaves (6 g)
- 1 1/4 cups boiling hot water (300 ml)
- 1/3 cup evaporated milk (80 ml)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 oz (1g)
- Sodium 436.027500884631 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Pour the tea leaves into a muslin bag or tea filter and place over a cup or a container. Bring water to a boil. Pour the water through the tea bag/filter. Repeat this process 3-4 times. Place the tea bag in the cup and steep for 3-4 minutes.Alternative method: to make sure the tea leaves fully release its flavor, I pour the tea leaves out of the filter bag into the water and steep for a few minutes, then return the tea to the filter. Add 2 tbsps sugar to the tea and mix well. In a cup/mug, add 1 cup of ice cubes and the tea. Stir in 1/3 cup evaporated milk. The common ratio tea to milk is 3:1 if you like it more silky and smooth. Enjoy!
