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Kong Sik Nai Cha (Hong Kong-Style Milk Tea) in two glass tea cups.

Kong Sik Nai Cha (Hong Kong-Style Milk Tea)

A recipe for Kong Sik Nai Cha (Hong Kong-Style Milk Tea) from the cookbook, Hong Kong Local, written by ArChan Chan.
Course Drinks
Cuisine Chinese
Keyword beverage, drink, evaporated milk, Hong Kong, milk tea, tea
Prep Time 5 minutes
Cook Time 30 minutes
0 minutes
Total Time 35 minutes
Servings 4 Servings


  • 5 bags English Breakfast tea
  • 5 bags Ceylon Orange Pekoe tea
  • 3 bags Earl Grey tea
  • 300 milliliters (10 fl oz) evaporated milk preferably Black & White brand
  • 100 grams (3 1/2 ounces) caster (superfine) sugar or to taste


  • 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.