Smooth, creamy, infused with black tea for a strong and bold flavour, and mixed with bouncy brown sugar boba for the ultimate treat.
What is Hong Kong style milk tea?
Hong Kong style milk tea was actually inspired by the British afternoon tea, but instead of using traditional milk and sugar, Hong Kong people modified it to fit more of the Hong Kong palate. It’s made from Ceylon black tea, and passed many times through a fine sieve or stocking, which some people thought it looked like a pantyhose. It is then mixed with evaporated milk and condensed milk, and then sweetened by additional sugar depending on preference.
This ice cream is super creamy, and has intense Hong Kong milk tea flavours. I like my milk tea very strong (tea is more important to me over sugar), that’s why I steeped a lot of Ceylon tea for this recipe in order for the flavours to come through in the ice cream. Ice cream that lacks flavour is definitely a no no for me. I highly recommend refrigerating the milk tea mixture overnight, to intensify the flavours. I tried making it all in the same day, but the flavour is just not as strong compared to if I had let it steep in the fridge overnight.
To make it vegan:
Substitute the heavy whipping cream or coconut cream or canned coconut milk that has been refrigerated overnight. Whisk or beat with an electric hand held mixer and it’ll turn into just like whipping cream. For the condensed milk, substitute it with sugar or maple syrup, but taste as you go because maple syrup can be very sweet!
How to cook the perfect boba:
I’ve worked in a bubble tea shop before so let me tell you the secret to cooking the perfect boba.
First, you have to remember the ratio: 10 cups of water to every 1 cup of boba.
Once the tapioca pearls float to the top, you want to cook it for 30 minutes, while stirring every 5 minutes to prevent it from sticking to the bottom. Then turn off the heat, cover, and let it sit for 30 minutes. If there are still white spots in the centre of the pearls, that means it’s still not fully cooked yet. If they are cooked, mix with brown sugar water for that bubble tea shop style boba.
Yes, cooking boba is a long process, but that’s what you have to go through in order to get that perfect bubble tea shop style boba!
There should be no white spots in the pearls, or else that would mean they still need some more cooking time.
Combine the creamy milk tea mixture and bouncy brown sugar boba together, and freeze! The flavours from the HK milk tea is just pure nostalgia.
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Hong Kong Milk Tea Boba Ice Cream
Ingredients
HK Milk Tea Ice Cream
- 30g (¼ cup) Ceylon tea (loose leaf black tea)
- 375ml (1½ cups) heavy whipping cream (sub for coconut cream or refrigerated canned coconut milk for vegan)
- 150g (½ cup) condensed milk (sub for sugar or maple syrup for vegan)
- ¼ tsp salt
Boba
- ¼ cup tapioca pearls
- 3 cups water
- 50g (¼ cup) brown sugar + water
Instructions
HK Milk Tea Ice Cream
- Combine the Ceylon tea and heavy whipping cream in a saucepan and bring to a simmer. Turn off the heat and cover for 30 minutes to let it steep. Let cool, and refrigerate (I like to refrigerate it overnight to intensify the flavours even further – highly recommended).
- Strain out the tea leaves through a fine sieve and press out every last drop of the liquid (to extract the most intense flavours)!
Boba
- The ratio for making boba is 10 cups of water to every 1 cup of boba.
- In a saucepan, bring the water to a boil and add in the tapioca pearls.
- Once the tapioca pearls float to the top, turn the heat down to medium, and cook it for 30 minutes, while stirring every 5 minutes.
- Turn off the heat after 30 minutes and cover with a lid for another 30 minutes. The tapioca pearls should then be fully cooked. If there is still a white spot in the centre, that means it’s still not fully cooked – repeat step 3 and 4 until there are no white spots.
- Drain and rinse the pearls under cold running water (this will give it that chewy and bouncy texture).
- In a saucepan, combine the brown sugar and a little water together and bring to a simmer until the sugar melts, to make brown sugar water. Turn off the heat and add in the cooked pearls and mix everything together. You can let it sit for a few minutes to let the pearls soak up everything. Your pearls are now ready to use.
Assembling
- In a large mixing bowl, beat the HK milk tea ice cream mixture until medium-stiff peaks.
- Add in the condensed milk and salt and whisk until incorporated.
- Fold in the boba until combined.
- Pour the mixture into a loaf pan or airtight container and freeze for 4-6 hours, or overnight.
- When ready to serve: let it sit at room temperature for 10 minutes before scooping. Enjoy!
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