Sweetened Condensed Milk Tea
Strong black tea stands up to a small measured amount of sweetened condensed milk. The milk dissolves directly into the tea, giving a tan, gently caramel-like drink without vanilla syrup, foamed milk or a claim to an evaporated-milk regional standard.
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2 minutes measuring, about 4–5 minutes steeping and 1 minute stirring; follow the tea product steeping directions.
- 01
Brew plain black tea to the product’s suggested strong-tea preparation. Remove the bag or leaves, then measure 180 g finished tea.
- 02
Add the weighed sweetened condensed milk to a heatproof mug. Pour in a little hot tea and stir until completely smooth.
- 03
Stir in the remaining measured tea and serve hot, without an added milk-foam topping.
Tools for This Recipe
Helpful equipment for making this recipe at home.
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Easy swaps
- Use decaffeinated black tea brewed to a similar strength for less caffeine; its precise composition can differ.
- Reduce condensed milk to 20 g for a less sweet cup; both dairy nutrients and added sugar decrease.
Mixpert tips
- Sweetened condensed milk is thick, so weigh it instead of assuming a tablespoon weighs the same as water.
- Brew with enough tea for strength rather than extending steeping until the drink becomes harsh.
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Sweetened Condensed Milk Tea FAQs
Is this Hong Kong milk tea?
This page is named for its actual ingredients. Hong Kong-style milk tea commonly uses an evaporated-milk preparation; this version specifically uses sweetened condensed milk and does not claim to reproduce every regional method.
Do I add more sugar?
The reference does not. Sweetened condensed milk already provides sugar, so an extra spoon is an optional change outside the base estimate.
Can I use evaporated milk instead?
Evaporated milk is not the same as sweetened condensed milk. It changes sweetness and dairy concentration; it needs a separate formulation and nutrient calculation.