Hong Kong Style Milk Tea Recipe

Measure and Heat

Bring 700 ml water to a rolling boil in a kettle or saucepan.

Steep

Put 4 tsp strong black tea leaves into a heatproof teapot or large heatproof container. Pour the boiling water over the leaves. Cover and steep for 4 to 6 minutes for a robust, full-bodied brew. For a stronger, more traditional Hong Kong taste, steep 6–8 minutes but avoid excessive bitterness.

Strain

Strain the tea through a fine mesh strainer or a tea sock into a clean container to remove leaves. If you want the faintly roasted aroma and silkier mouthfeel traditional to Hong Kong tea, you may double-strain through a finer strainer or use a cloth tea sock.

Combine Milk and Condensed Milk

While the tea is hot, add 120 ml evaporated milk and 2 tablespoons sweetened condensed milk to the hot tea. Stir thoroughly until fully combined. Taste and, if you prefer it sweeter, add up to 1 teaspoon additional sugar or simple syrup and stir until dissolved.

Adjust Strength

If the tea-milk balance is too strong on milk, add a little more hot tea. If it is too strong on tea, add a splash more evaporated milk. The signature Hong Kong milk tea is tea-forward with a creamy finish — aim for a noticeable tea flavor with smooth milk.

Pour the finished milk tea into warmed cups and serve immediately. Hot Hong Kong milk tea is traditionally served piping hot in small cups.

To make cold: let the brewed tea cool slightly (5–10 minutes), then fill a glass with ice cubes. Pour the tea-milk mixture over the ice, stir to chill and dilute slightly, and adjust sweetness if needed. Serve with a straw.