Makes 5 cups (~40oz) milk tea
Ingredients
5oz evaporated milk
1 tbsp sweetened condensed milk
3 tbsp granulated sugar
1L water
ice as needed
tea sock or cheese cloth (8 – 12in)
10oz (~5 bags) tea of choice, pick from below
- oolong
- assam
- tieguanyin
- ceylon
- chai
- darjeeling
- earl gray
- lotus
*note avoid acidic or herbal teas as they do not compliment or can even curd the milk
flavor of choice (optional)
- Taro: 2 tbsp taro powder
- Tiger: 1/4 cup brown sugar & brown sugar syrup to taste
- Bombay: 2 tbsp turmeric, 1 ainse star, 1 tsp cardamom, 1 cinnamon stick
- Thai: extra 1 tbsp sweetened condensed milk, 1 drop red food coloring, 18 drops yellow
- British: 5oz whole milk, 10oz (20oz total) tea
- Tropical: 1/4 tsp vanilla, 1-2 bananas, 5oz coconut milk, pinch of sugar
- Verdant: 10oz green tea, 1-3 drops spearmint extract, 1 sage leaf, 2-5 drops green food coloring (optional)
- Turkish: 10g salep powder (1 tbsp cornstarch & 1 orchid tubar), 1 cinnamon stick
- Golden: 2tsp honey
Procedure
Bring the liter of water to a full boil at 212F.
Place your tea or tea bags in the tea sock/cheese cloth and pour the hot water over the cloth into a separate container. Do not let it sit in the water.
Alternating containers, keep pouring the water over the tea until the tea has a strong color and aroma.
Once finished, return the temperature of the tea to 175F and steep fully for 10 min. Be careful not to go over 180F.
Once steeped, alternate containers once again, pouring over the cheesecloth. Do this 4-8 times.
In a measuring cup, combine sugar, evaporated milk, and *flavor of choice and mix well.
Stir in sweetened condensed milk into the tea, and add tea to a pitcher or serving glass.
Pour the evaporated milk mixture over the top to make a swirl.
Garnish with *necessary items.
*Flavor specific procedures:
Taro: add taro powder with evaporated milk
Tiger: add brown sugar with evaporated milk, line serving cups with streaks of brown sugar syrup
Bombay: brew tea with anise star and cardamom, add turmeric to evaporated milk, serve with cinnamon stick to stir
Thai: add 2 tbsp total of sweetened condensed milk, color end result with food coloring
British: use 20oz total of tea, but keep the water content the same. Substitute evaporated milk with whole milk.
Tropical: substitute evaporated milk with coconut milk. Blend 1 banana into the coconut milk with vanilla. Chop the other banana, sprinkle a bit of sugar on it, and torch it until sugar caramelizes. Place a banana slice on the side of each glass.
Verdant: use green tea, combine mint extract with evaporated milk, color with food coloring, garnish with sage leaf
Turkish: If you can’t find salep powder (export from turkey is restricted), you can boil an orchid tubar, dehydrate it, and mix the flour with 1 tbsp cornstarch. Gradually mix the finished salep powder with the evaporated milk. Reduce sugar and condensed milk content by half. Serve with cinnamon stick for stirring.
Golden: replace sugar content with about 1tsp honey. Drizzle the honey on the side of the glass. Dip the rim of the serving glass in honey and sprinkle granulated sugar on the rim as well.
Enjoy!
Tropical Honey Milk Tea
