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.
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.