Soothing milk tea blends beautifully with the assertive flavors of coffee in this popular Hong Kong drink. This recipe first appeared in our Jan/Feb 2013 issue along with our article The World of Coffee.
- 4 small black tea bags, paper and strings removed
- 1 (14-oz) can sweetened condensed milk
- 2 cups strong brewed coffee
- Simmer tea and 1 cup water in a 2-qt. saucepan over medium heat for 3 minutes. Squeeze out and discard tea bags. Stir in milk; boil. Cook, stirring, for 3 minutes. Stir in coffee; pour into glasses.