Hong Kong Milk Tea
A strong, silky smooth milk tea strained through a cloth filter.
- 3 tbspblack tea(Ceylon blend preferred)
- 8 ozwater
- 3 ozevaporated milk
- 2 tspsugar(to taste)
- 1Boil water and add tea leaves.
- 2Simmer for 3-4 minutes.
- 3Strain through cloth filter back into pot.
- 4Pour through filter again 2-3 times for smoothness.
- 5Add evaporated milk and sugar.
- 6Heat through without boiling.
- 7Serve hot in a mug.
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Hong Kong-style milk tea is known for its silky texture achieved by straining through a cloth filter, earning the nickname silk stocking milk tea.
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