This is simple homemade recipe for HK Milk Tea Bubble Tea — full of strong black tea, rich, creamy condensed milk, and hand-rolled tapioca pearls.
One of my favourite flavours of bubble tea is HK milk tea.
Maybe it’s me becoming older, but I’ve shied away from the fruity teas in favour of more caffeinated versions.
I’ve covered how to make tapioca/boba pearls in this post, so this is just a post on how to make Hong Kong/ HK Milk Tea since I had a few people ask me for my recipe.
What is Hong Kong milk tea?
It’s a drink consisting of black tea and milk or evaporated, sweetened with condensed milk or sugar.
Traditionally, it is made with pantyhose or silk stocking as a filter for the tea leaves. This method has been said to produce a smoother tea.
However, in the interest of simplicity, you don’t need to have a silk stocking or pantyhose on hand to make delicious HK milk tea.
Why this recipe works
The tea has a strong, rich flavour.
It’s easy to make, with little hands on time (no stocking needed!).
And it’s super affordable to make at home!
Ingredients you’ll need
- black tea: I like using a strong Ceylon tea
- sweetened condensed milk: or evaporated milk
- granulated sugar: if not using condensed milk
I prefer to use finely ground Ceylon black tea for my milk tea as it gives a strong, concentrated flavour.
Condensed milk is already sweetened and has a richer, creamier feel.
You can use evaporated milk and sugar and adjust to your liking instead if you don’t have condensed milk.
Make it the night before
Bring hot water up to a boil.
Add fine tea leaves to a tea pot with mesh strainer.
Pour the water into the tea and let it steep for a few minutes.
Add condensed milk to the tea and give it a stir.
I like to make the tea and mix in the condensed milk the night before so it has a chance to chill in the fridge overnight.
I’ve found if you add the condensed milk to cooled tea, it won’t be as homogeneous and smooth.
How to assemble
It’s so easy!
Place in the tapioca pearls at the bottom of the glass, add some ice, and pour in the chilled HK milk tea… then you’ll have your very own HK Milk Tea Bubble Tea.
Add your own additions to the tea, such as coconut jellies, grass jelly, or even egg pudding!
Other recipes you may like
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Hope you’ll give the recipe a try and let me know what you think — tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Hong Kong Milk Tea Bubble Tea
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 3 Tbsp finely ground ceylon black tea
- 3 C hot boiling water
- 3 Tbsp sweetened condensed milk
- ¼ C tapioca/boba pearls
- grass jelly optional
- Place the tea into a tea pot with a mesh strainer. Pour the boiled water over top of the tea. Let it steep for 3-5 minutes.
- Pour the condensed milk into a clean heat-proof jar. Strain the tea into the jar with the condensed milk and give it a stir.
- Leave to cool and chill in the refrigerator, preferably overnight.
- When ready to serve, add in the tapioca/boba pearls into a glass, add some ice cubes, and pour the HK milk tea over top. Stick in a wide straw and serve.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.