Hong Kong milk tea has a smooth, creamy texture and is made by simmering tea with sweetened condensed milk. It is also known as “pantyhose tea” or “silk stocking tea” because it is often brewed in a large tea sock that resembles pantyhose.

This recipe calls for a whole can of sweetened condensed milk, but if you prefer a less sweet beverage, add just 1/4 to 1/2 cup instead. The milk tea can also be made with evaporated milk, which will result in a more mellow-flavored drink. For an added treat, use it as the base for yin-yang coffee-tea, a combination of milk tea and coffee.

• 2 cups water
• 4 tablespoons black tea leaves, preferably a bold Ceylon tea
• 1 (14-ounce) can sweetened condensed milk, or to preferred taste

• Gather the ingredients.
• Combine the water and tea leaves in a small saucepan over medium heat.
• Bring to a low boil. Reduce the heat and simmer for 3 minutes.
• Remove from the heat. Stir in the sweetened condensed milk to taste. Return to the heat.
• Bring back to a boil. Simmer for 3 more minutes.
• Strain the tea and condensed milk mixture.
• Serve hot or chill and serve over ice. Small glasses are ideal.

• Instead of using sweetened condensed milk, you can use a 14-ounce can of evaporated milk, with sugar, to taste.
• Turn the milk tea into bubble tea by adding tapioca pearls to the bottom of the glass before pouring over the tea and milk mixture.
• Double or triple this recipe to serve at a party.