Creamy Milk Tea: A Cozy Twist on Hong Kong's Classic Brew
Enjoy the rich flavors of Hong Kong-style milk tea with creamy textures and vibrant spices, a perfect beverage for any occasion.
Equipment
- - Saucepan
- - Blender
- - Pot
- Strainer
Ingredients
For the Milk Base
- 2 cups Whole Milk Substitute with almond milk for a non-dairy version.
- 1 cup Heavy Cream Extra whole milk can be used for a lighter option.
- 1 tablespoon Granulated Sugar Adjust to taste, or use honey for a healthier alternative.
- 1 pinch Kosher Salt Any table salt works if kosher isn't available.
For the Tea
- 4 cups Water Use filtered water for brewing the best flavor.
- 4 teaspoons Black Tea (Ceylon preferred) Other strong black teas can also be substituted.
Optional Serving
Instructions
How to Make Milk Tea
- In a saucepan, mix whole milk, heavy cream, granulated sugar, and kosher salt. Heat gently until simmering, whisking occasionally to ensure the sugar dissolves completely.
- Keep the mixture simmering for 35 to 60 minutes, stirring occasionally, until it reduces to about 1 cup and thickens slightly.
- In a separate pot, bring filtered water to a rolling boil. Once boiling, add your black tea and reduce heat to let it simmer for 5 minutes.
- After simmering, remove the tea from heat and allow it to steep for an additional 10 minutes. Strain out the tea leaves or bags.
- Use a blender to blend the simmered milk base until smooth and creamy.
- Gradually add the brewed tea to the blended milk base, mixing on low until well combined. Serve hot or chill it in the refrigerator.
Notes
Whisk the milk tea before serving to combine components, as they may separate upon refrigeration. Optional to garnish with cinnamon or vanilla essence.