Remarkably, Hong Kongers today consume 900 million cups of this drink per year. The origin of this rich and tasty drink goes back to Hong Kong’s time under British colonial rule.
The British officials and merchants who landed in Hong Kong brought with them many of their customs. One in particular was afternoon tea, consisting of black tea with milk and sugar.
Over time, this practice of afternoon tea was adopted by Hong Kongers, albeit with a much stronger brew that matched with rich evaporated milk.
HK-STYLE MILK TEA RECIPE
Brew Time: 8 mins; Servings: 2 cups
- 2 pouches Qi Aerista Ceylon No. 1 tea blend
- 2 cups water (460mL/16oz)
- 1/2 cup evaporated milk (120mL/4oz)
- Sugar (optional)
1. Add water and tea pouches in Qi Aerista IOTea Brewer.
2. Tap 'Strong' mode (95C/203F, 8 mins) to brew.
3. Pour milk evenly into 2 cups. Pour the tea over the milk. We suggest a tea to milk ratio of 3 to 1. Enjoy!
*We recommend putting a max. of 2 pouches in the infuser for each brew.
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