Hong Kong Coffee milk tea recipe
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Hong Kong Coffee milk tea recipe
Description
This Hong Kong Coffee Milk Tea involves steeping black tea leaves or tea bags in milk over low heat until the milk is nearly boiling, allowing the tea to infuse deeply and develop a characteristic light brown color. The steeping time and immersion ensure a balanced, mellow tea flavor. Afterwards, coffee or instant coffee is added to the infused milk, combining the two distinct flavors.
The drink is typically sweetened with brown sugar or simple syrup, and evaporated milk or condensed milk may be added for extra creaminess and sweetness. The process can be adapted for iced versions with careful ice cube selection to slow dilution. Traditional methods use a special silk stocking filter and complex tea blends for authentic flavor, but this recipe offers a simpler alternative.
Serving suggestions include optional fillings such as coffee jelly, pudding, or boba pearls, turning the drink into a more indulgent treat. The beverage balances the bright, tannic notes of tea with the robust bitterness of coffee and the richness of milk.
The recipe notes provide cultural context and detailed instructions for a more authentic preparation involving tea blending and filtration, recommending specific tea ratios and equipment for enthusiasts.
Ingredients
Hot coffee milk tea
- ½ Cup coffee Substitute: cold brew coffee or a shot of espresso. Instead of making the coffee in a separate mug, I added 4-6 teaspoons of instant coffee directly to the hot pot of milk, followed by ½ Cup of hot water then mixed well (to save on washing up!, strong
- 4-6 black tea bags If using tea leaves, use ⅓ Cup, loosely packed. See Notes on exact Hong Kong standard mix break-down if you're a tea aficionado, preferably Ceylon; Assam and Darjeeling are alternatives
- 1¾ Cups milk Substitute: plant-based milk if vegan or flexitarian (Avoid coconut milk if you don't want a coconut- flavoured drink!, whole
- evaporated milk Substitute: condensed milk (you can omit or reduce the sugar in this case, to taste, optional
- sugar I prefer to use brown sugar, or simple syrup; preferable for iced drinks; to taste
- boba pearls optional fillings
- pudding
- coffee jelly
Iced coffee milk tea
- 1 or more ice cubes In addition to all of the above. Use fewer, bigger ice cubes (instead of smaller ones) if you want your ice to melt more slowly.
Instructions
Hot Hong Kong Coffee milk tea (I have provided a simplified tea-making process here but if you want to follow the style of Hong Kong cha chan tengs, see Notes.)
- Pour the milk into a small saucepan, and add the black tea leaves or tea bags. Make sure the tea bags are immersed in the milk and not floating on it! Heat over low fire till just about to boil, then switch off the fire and allow to steep. It will vary depending on the pot you use, but it took me about 12 minutes to bring the milk to steaming on a Bosch induction fire of 2.0 (where the maximum is 9.0) The milk should gradually turn light brown- if it doesn't, your tea is probably not immersed in the milk or you're not using a strong enough tea!
- Alternatively, you can heat the milk (with the tea leaves/ bags) in a microwave - make sure you use a microwave-safe container and leave at least 1-2 inches from the top of the milk to the rim of the container. Heat on low for 10 seconds at a time, stirring well in between each 10 second blitz, till the milk is steaming and allow the tea to steep.
- Whilst the tea is brewing/ steeping, make some strong coffee.
- Once the tea has steeped, add the coffee (to the tea) followed by the condensed or evaporated milk (if using.)
- Sweeten to taste then pour into the individual cups. (Some recipes sweeten the tea and coffee individually which I don't recommend as it's always best to sweeten the final drink.)
- If using fillings, add after pouring into cups (this allows you to customise the fillings for each person.)
Iced Hong Kong Coffee milk tea
- Follow Steps 1-4 above.
- Chill the mixed beverage in the fridge, then sweeten right before serving- You would need to use a sugar syrup solution (or honey) here as sugar won't dissolve in a cold drink.
- Alternatively, you can use sugar to sweeten right after mixing the coffee and tea (when they're still hot) - but note that how sweet something tastes changes with the temperature for the SAME drink, so it's always best to sweeten at the temperature you want to drink. (i.e. the same cup of tea may taste perfect when hot, then bland when cold.)
- Once ready to drink, pour into cups, add ice and any filings you like.
Notes
- The nutritional information excludes optional fillings like boba or coffee jelly and is an estimate.
- Authentic Hong Kong milk tea uses a precise blend of teas steeped in a "silk stocking" strainer; this recipe offers a simplified version.
- Milk should be heated gently with the tea leaves submerged to avoid bitterness and achieve the desired color.
- The coffee-to-tea ratio can be adjusted by personal taste; a 3:7 ratio is traditional but can be modified.
- Select larger ice cubes for iced versions to prevent rapid dilution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 82mg | 3% |
| Potassium | 349mg | 7% |
| Sugar | 10g | 20% |
| Vitamin A | 346IU | 7% |
| Calcium | 264mg | 26% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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