1 recipe found
Hong Kong-style milk tea focuses on tea. The tea is usually imported Ceylon black tea. The milk is Sanhua full-fat evaporated milk or black and white milk (made from concentrated milk), and white sugar. The traditional Hong Kong-style milk tea making method is a bit complicated. Taiwanese milk tea focuses on milk. The milk mainly uses non-dairy milk (creamer, no milk ingredients), and the preparation is relatively simple. I prefer Hong Kong style. I originally wanted to make some black pearls, but I didn’t have enough tapioca starch, so I used sago instead this time, and it tasted just as delicious!
