I could not tell you how much I love the Hong Kong-style Milk Tea. When I grew up in Hong Kong, whenever I went to a restaurant for lunch or afternoon tea, the drink I would order all the time MUST be a cup of hot Hong Kong-style Milk Tea. It has a smooth and creamy texture with the evaporated milk as it becomes beguilingly sweet and full-flavoured. Since I moved to London, having a Hong Kong-style Milk Tea has become less convenient. Therefore, I decided to experiment with my own recipe at home. Are you the sort of person who would also fancy Hong Kong-style Milk Tea? If you are, I am happy to share my SECRET recipe with you so that you can make a cup of them anytime at home!
Ingredients：
o Water （350ml）
o Assam black tea/ Ceylon black tea/ PG tips black tea bag （15g）
o White sugar （35g）+ Water （20ml）
o Carnation Evaporated Milk （100ml）
Procedures：
- Boil the water (350ml) to 90 °C, put the tea leaves /teabag into the water, adjust the power level to medium, stir the tea leaves at the same time, cook for 5 minutes, turn off the power, and leave them aside for another minute.
- Boil the water (35ml) to 90 °C, put the sugar in until it is melted like a syrup.
- Pour into the cup for half-full, fill up the cup with Carnation Evaporated Milk, and finally put some syrup depending how much sweetness you like!
Tips:
o Medium power level to cook the tea
o Drink it when it is still warm
