How to Make Hong Kong Style Milk Tea at Home
Hong Kong-style milk tea, or "pantyhose tea" (絲襪奶茶), is a classic beverage known for its deep, bold flavor and silky texture. It's commonly served in Hong Kong cafés (cha chaan teng), and here's how to replicate that experience right in your kitchen.
What You’ll Need
Ingredients:
Loose black tea (3–4 tablespoons)
Ideal blend: A mix of Ceylon tea and Assam or Pu-erh tea
Evaporated milk (2–3 tablespoons per cup)
Optional: Sweetened condensed milk for sweetness & creaminess
Water (2 cups per serving)
Sugar, to taste
Equipment:
Small pot
Fine mesh strainer or traditional tea sock (for that authentic style)
Mug or heatproof glass
Optional: Teapot for steeping and pouring back and forth ("pulling")
Step-by-Step Instructions
1. Make the Tea Base
Bring 2 cups of water to a boil in a small pot.
Add 3–4 tablespoons of your loose tea blend.
Let it simmer for 3–5 minutes (longer for stronger tea).
Optional: Do a second boil. Pour the tea back and forth between two pots or containers 2–3 times — this helps develop the smooth texture (the "silk stocking" effect).
2. Strain the Tea
Use a fine mesh strainer or tea sock to strain out the tea leaves into your cup or a clean pot.
This step is crucial for that signature silky mouthfeel.
3. Add the Milk
Add 2–3 tablespoons of evaporated milk per cup of tea. Stir until the color turns a creamy tan.
If you prefer it sweet, add sugar or sweetened condensed milk to taste.
4. Serve
Serve hot in a mug for cozy vibes.
Or serve over ice for a refreshing iced milk tea.
Tips & Tricks
Stronger = Better: Hong Kong milk tea is known for its intensity. Don't be afraid to steep longer or use more tea.
No tea sock? Use a cheesecloth-lined strainer or a nut milk bag to replicate the ultra-fine straining.
Experiment with blends: Everyone has their own preferred ratio of Ceylon, Assam, or Pu-erh.
Want it extra smooth? Pull the tea (pouring it between containers from a height) a few times to aerate and emulsify the milk and tea.
Iced Version?
To make an iced version:
Make a stronger tea base (more tea, less water).
Add milk and sugar while still hot.
Let it cool, then pour over ice.
Enjoy your homemade Hong Kong Milk Tea — whether you're reminiscing about a trip to Kowloon or just looking for something smoother than a latte. Want to pair it with some egg tarts or pineapple buns?
