Hong Kong style milk tea

I fell in love with this tea for the longest time. Deep rich flavor from the milk tea, pair this with your breakfast or your favorite biscuit. Trust me. It’s one of the few teas I can have over and over again. This recipe is very flexible because you can use a mix of teas. I used orange pekoe, black and earl grey. If you can’t seem to get these following tea flavors, then either use just orange pekoe or black tea. I’ll have this over coffee any day of the week.

Ingredients for 4 cups:

6 cups hot water

1/4 cup tea leaves (orange pekoe, black and earl grey), or 4 tea bags

1 1/2 cup evaporated milk

1-2 teaspoon condensed milk

Sugar to taste


Add 6 cups of very hot water to a pot. Add the tea and bring to a boil. Turn down the heat and simmer for 15-20 minutes. The longer the better

From there, pour the tea through a fine-meshed strainer that has a clean pair of stockings tied around it. This is optional to make sure you get every last bit of tea fanning out of your drink.

Portion out the tea––one serving is a little over 1 cup. Mix in ⅓ cup evaporated milk and about 1 teaspoon sweetened condensed milk, or to taste.

Stir thoroughly, and enjoy immediately!


Ingredients for 1 cup:

1 cup boiling water

1 tablespoon tea leaves (orange pekoe, black and earl grey), or 1 tea bag

3 tablespoons evaporated milk

1 teaspoon condensed milk

Sugar to taste


It’s the same directions as the one above. But use a mug instead of  a pot.


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