Hong Kong Milk Tea Recipe

by Meenakshi Nagdeve last updated -

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Hong Kong milk tea as the name suggests originated in Hong Kong but has gained popularity all over the world. It is also known as pantyhose tea or silk stocking tea. Unlike the usual milk tea, this tea uses evaporated milk and hence has a different flavor. It is very easy to make at home and needs only a few ingredients to prepare. Now, let us look at the step-by-step recipe of this delicious beverage.

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Hong Kong Milk Tea

Savor the experience of sipping this warm, smooth and creamy textured beverage!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Beverage
Cuisine: Hong Kong
Keyword: hong kong milk tea
Appliance: Hot plate
Servings: 1 cup



  • To make Hong Kong milk tea, add water and loose leaf tea to a pot.
  • Bring it to a boil and heat it for about 5 minutes.
  • Thereafter, take it down from the stove where it had been boiling, add evaporated milk to it and bring it to a boil once again.
  • Strain the tea into the teacup and add sugar to enhance the taste. You can also substitute sugar with stevia, jaggery or brown sugar.
  • Serve the beverage piping hot and savor the warm, smooth and creamy texture on your palette.


Instead of having it hot you can also have it chilled by serving it with ice.
During the British rule, this tea would be made using Ceylon tea.
Some people also add eggshell to balance the acidity of tea. But that is strictly optional.

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About the Author

Meenakshi Nagdeve, Co-Founder, Organic Facts is a health and wellness enthusiast and is responsible for managing it. She has completed the Nutrition And Healthy Living Cornell Certificate Program, Cornell University, US. She holds a Post Graduate Diploma in Management from IIM Bangalore and B. Tech in Metallurgical Engineering and Materials Science from IIT Bombay. Prior to this, she worked for a few years in IT and Financial services. An ardent follower of naturopathy, she believes in healing with foods. In her free time, she loves to travel and taste different types of teas.

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