I was introduced to Hong Kong-style milk tea way before I had ever had coffee. My family ate in Hong Kong-style cafes, where almost everybody had a steaming mug of sweet, strongly caffeinated milk tea in front of them to go with any meal, from breakfast to dinner. If you’ve ever had bubble tea (also known as boba tea), milk tea is one of the most common drinks to order with the chewy tapioca balls.
Hong Kong-style milk tea is usually made with a combination of canned evaporated and condensed milk, but I figured out how to make this strong, sweet brew without any canned products at all. It takes a little bit of time, but the amazing flavor is worth it. In fact, it’s so good I made two batches of it in one week!
