Recipe: Hong Kong-Style Milk Tea

Hong Kong-Style Milk Tea is something that I’ve grown up drinking. If you’ve ever popped into a Hong Kong cafe, you’ll be able to find it on the menu and everyone has their own way of making it up – but the general idea remains the same: black tea, milk, and sugar. And don’t be skimping on the fat content, because the richer the milk, the better! Hong Kong-Style Milk Tea is also frequently referred to as “pantyhose tea” or “silk stocking tea” because of the material traditionally used to filter the tea – but that’s just too much effort (and to much of a mess!) to do at home.

I grew up drinking Hong Kong-Style Milk Tea at home, where the tea used was bagged Orange Pekoe (Red Rose brand, if you’re curious). Any black tea will do, but I keep Red Rose on hand for making milk tea. When I was younger and I drank this, I’m pretty sure it was more milk than tea with a lot of sugar. I’ve since adjusted my ratios to become more tea, less milk, and a bit less sweet – but the condensed milk is still a must (or else I just use evaporated milk and white sugar…).

Hong Kong-Style Milk Tea (Hot) Recipe

1 black tea bag
300mL boiling hot water
2 tablespoons sweetened condensed milk or 1½ tablespoons evaporated milk
Sweetener of your choice*

Steep the tea – I usually do 3 minutes.
Stir in sweetened condense milk or evaporated milk.
Add sweetener of your choice (if using evaporated milk).
Enjoy!

Hong Kong-Style Iced Milk Tea Recipe

2 black tea bags
300mL boiling hot water
2 tablespoons sweetened condensed milk or 1½ tablespoons evaporated milk
Sweetener of your choice*
Ice cubes

Steep the tea – I usually do 3 minutes.
Stir in sweetened condensed milk or evaporated milk.
Add sweetener of your choice (if using evaporated milk).
Pour over ice, and give it a stir.
Enjoy!

* If not using sweetened condensed milk.

Hong Kong-Style Milk Tea is a nice treat to have, and I’m pretty sure I’ve had it every single meal at this point in my life – and after dinner! It goes great with breakfast (sweet or savoury), and it’s just a nice little treat. If you’re watching your sugar intake, I’d recommend going with the evaporated milk. You still want it to have a full-bodied richness in terms of the creaminess, so don’t use regular milk (it’s too thin).

Outdoor Summer Tea Party

If you follow me on Instagram (@onemoresteep), you might have already heard about or seen photos from my outdoor summer tea party last week! If you missed it, or you’re interested in learning more about what went into the tea party, continue reading!

I started planning this back in May when I first stumbled across the teal and pink flamingo paper plates and napkins at a local dollar store – which is really when the whole idea started rolling. I also picked up an extra pitcher (for lemonade), the pink table cloth, and a green serving platter at my local dollar store as well.

There were eight people total (and two dogs!), and it was held at a local park that had covered picnic tables. It was actually a pretty awesome day, weather-wise. There was some overcast in the morning and it led to the entire day being a lot cooler than it had been in previous days.

Everyone got a pineapple or a cactus glass drinking cup at their seat – and this was also something that they got to take home as well. This turned out to be a huge hit. I got both the pineapple glasses and the cactus glasses from Stokes.

Food items that I brought included: ham, cheese & lettuce sandwiches, turkey & cranberry pinwheels (wraps that are sliced), egg salad croissants (inspired by Little White House), cheese rice crackers. Food items that my guests had brought: fruit salad (so many blueberries!), cupcakes, chocolate covered cream puffs (!), and brownies.

Of course, there was tea! I cold-steeped two fruit infusions from DavidsTea – Just Peachy and Strawberry Lemonade. I also made a pitcher of ‘regular’ lemonade using organic lemons and agave syrup.

Each guest was sent home with a little goodie bag consisting of honey sticks (from the Honeybee Centre), strawberry Pocky, guava candy, and little tins of tea (assorted varieties). The goodie bags for the kiddo attendees also included a sheet of tea-themed stickers.

As it was kid-friendly, I kept the food simple and nothing too out-of-the-ordinary, and I think it worked out pretty well. Especially since they weren’t kids I’m often around, I don’t know how adventurous they are with food. That said, the iced tea choices were hit between kids and adults alike, and pretty much all of the food was gone by the end of it so I would call that a success!

How to Make The Perfect Vegan Tea Latte at Home

I make it no secret that I love tea lattes – whether it’s a Chai or London Fog, I’m probably a fan of it! For those who are vegan or vegetarian and abstain from using dairy products, making a tea latte at home can be a difficult process – it’s just so hard to get a good amount of foam. I, for one, think that you deserve to have some thick foamy goodness in your cup!

For my trick on how to make a picture perfect vegan tea latte, I used a little something called aquafaba – a word I first heard from Chelsea of Vegcouver (and when she explained it to me, I thought she was nuts!). For those who aren’t familiar, aquafaba is the ‘water’ that comes in canned beans. Apparently that stuff I’ve been pouring down the drain all of these years is super useful (who knew??).

I use the water that comes from canned chickpeas – it has a light colour and a mild flavour. From a 28fl oz can of chickpeas, I get just under 12oz of aquafaba (almost 350ml or 1½ cups).

But how do I go from bean water to a tea latte? Continue reading, tea friend!

Steep your tea as you would normally for a tea latte and you can choose to add in the dairy-free milk of your choice at this point (or not). I find a lot of dairy-free milk alternative products just do not foam well with my at-home mason jar tea latte method that I’m so fond of. I tried it with almond milk, cashew milk, and soy milk – and they were all pretty terrible at foaming up. I’ve read online that dairy-free milks can sometimes foam up nicely with an electric milk frother, but I’m really trying to cut down on single-use kitchen appliances/gadgets (who has the counter space?!). If you’re in the same boat as me and still want to make gorgeous tea lattes at home with a generous amount of foam, this tutorial is for you.

So after your tea is steeped and you’ve already added in your preferred dairy-free milk, here comes the fun part!

Using a glass jar, pour in 3-4 fl oz of aquafaba (around 100ml). If you didn’t already add your milk to your tea, add equal parts dairy-free milk and aquafaba together in the jar (I tried 50-60ml of each and it worked a treat).

Add sugar to taste (I use 2tsp of white sugar).

Put the lid on, and shake! Shake, shake, shake!

The aquafaba turns from a yellow liquid to a white foam.

Pour foam on top of your tea and you’re ready to go!

I find that aquafaba doesn’t add a bean-y flavour or smell to my tea lattes. It doesn’t make your tea latte taste like chickpeas (thank goodness!) and the foam actually lasts a lot longer than cow’s milk frothed up in the same method. It doesn’t matter if you frothed up aquafaba or aquafaba and milk, it doesn’t smell or taste like chickpeas at all! The sugar helps sweeten the foam and makes it taste quite delicious. If you’re making a London Fog, you can substitute the sugar for Lavender Simple Syrup and then all of the foam has a delicate lavender flavour and aroma – yum!

For the rest of that aquafaba, you could make vegan pavlova or use it as an egg alternative in your favourite baking recipe (3 tablespoons of aquafaba ≅ 1 whole egg and 2 tablespoons ≅ 1 egg white!). Chelsea considers it to be a  vegan pantry essential, and with the uptick of plant eaters out there, it’s nice to have it on hand so your vegan and vegetarian friends can also have a fancy drink!