Hong Kong milk tea is a popular Chinese beverage traditionally made with black tea and evaporated cow's milk or condensed milk for a sweeter taste. The roots of this popular beverage stem from the British colonial rule over Hong Kong when the British practice of afternoon tea gained popularity. Traditional Chinese tea is served plain without milk, so the name 'milk tea' was given to help distinguish between the two types of teas.
Interesting fact: According to a popular study, it is estimated that 92% of adults in China have trouble absorbing lactose.
Milk tea is very popular in Hong Kong and can now be found all around the world. However, milk tea is not as easily available to us dairy-free milk drinkers, so below is a Hong Kong vegan milk tea recipe so that you can enjoy this popular drink whenever you want. Making your own healthier milk tea is easy and a great way to keep refined sugars out of this traditionally sugary drink since our oat milk is sweetened with all-natural ingredients and made without additives, gums or fillers.
1 cup of water
2 tablespoons black tea leaves
1 bottle of Maple Oat Mylk**
1. Combine the water and the tea leaves in a small saucepan over medium heat.
2. Bring the tea to a low boil.
3. Remove from heat and let sit for 3 minutes.
4. Stir in the bottle of Hippie Mylk by adding 1 cup at a time and stirring continuously.
5. Return the pot to the stove and heat on medium for 3 minutes, stirring continuously.
6. Remove from heat and strain tea mixture using a fine-mesh sieve or a nut milk bag.
7. Serve hot or chill and serve over ice.
* To make smaller or larger batches, use a ratio of 30% tea to 70% milk.
** I recommend making this tea with our Maple Oat Mylk, as it will best replicate the sweetness of condensed milk. However, if you are looking to tone down the sweetness you can use our Unsweetened Oat Mylk or Original Oat Mylk and add maple syrup or your favourite sweetener to taste.