Kong Sik Nai Cha (Hong Kong-Style Milk Tea)
A recipe for Kong Sik Nai Cha (Hong Kong-Style Milk Tea)! This strong, flavorful drink is made with a blend of English Breakfast, Ceylon Orange Pekoe, and Earl Grey tea.
Servings 4 Servings
Ingredients
- 5 bags English Breakfast tea
- 5 bags Ceylon Orange Pekoe tea
- 3 bags Earl Grey tea
- 300 milliliters (10 fluid ounces) evaporated milk preferably Black & White brand
- 100 grams (3 1/2 ounces) caster (superfine) sugar or to taste
Instructions
- Pour 1.5 liters (1 1/2 quarts) water into a medium saucepan and bring to the boil over high heat.
- Add the tea bags, then reduce the heat and simmer for 20 minutes. Remove from the heat, cover and set aside for 10 minutes.
- If you want to go all out, strain the tea from a height through a fine cloth a few times. (Traditionally you strain it from a height so the water pressure extracts more of the tea flavour, while the fine cloth catches the tannins and impurities.)
- Pour evaporated milk into each cup into it is one-quarter full, then pour in the tea (the golden ratio is one part evaporated milk to three parts tea).
- Add sugar to taste and enjoy the moment.