When I was in Hong Kong recently, I drank milk tea everyday because it was so delicious! I made sure to watch how they made it, so I could copy it back at home. Milk tea is a dreamy blend of creamer, simple syrup, and strong brewed tea.
Hong Kong Style Milk Tea
-1 cup hot water
-1 tea bag (Lipton Yellow Label is authentic, ceylon or earl grey work well, but any black tea is fine)
-1 1/2 Tbls light coffee creamer, powder (unsweetened original)
-1 1/2 Tbls unflavored coffee syrup (simple syrup)
1) Let the tea steep in the hot water for about 8-10 minutes so that it is strong enough to be iced tea.
2) Chill the tea until it is cold, a few hours or overnight.
3) Mix the creamer and syrup with the tea. Either shake it up in a jar or put it in the blender for 30 seconds. If you can’t do either of those methods, put the creamer in while the tea is still warm so it will dissolve. *I like it best by adding the creamer after the tea is cool using the blender method.
4) Serve your tea in a tall glass full of ice.
Below are the ingredients used in this recipe. All the ingredients can be found at Home Plus in the coffee/tea or sugar sections.
For 1 Serving: 129 Calories, 2.7 g Fat, 2.6 g Saturated Fat, 0 mg Cholesterol, 19.6 mg Sodium, 28.3 g Carbohydrates, 4.4 g Fiber, 13.2 g Sugars, 0.3 g Protein. *The light coffee creamer and coffee syrup have added fiber, in case you are wondering how tea has 4.4 g of fiber 🙂