My Hot Milk Tea

I know people worry about the food in China.

Is it safe? Will I be served things I will want to eat? Fish with eyes? Duck with heads and feet? Donkey burgers? Rolls with red bean paste inside for breakfast?

When I put it like that, it does sound a bit…intimidating? But, the food there is amazing. So good. Rather than not wanting to see chopsticks or another grain of rice after coming home from China, I find myself really wanting it. While I wait until we can get some good Chinese food again, I’ve been keeping myself patient at home with my own version of 西红柿炒蛋 (eggs with tomatoes) and 热奶茶 (hot milk tea).

Since I know some of you share my love for Chinese hot milk tea, here’s what I’ve been doing to concoct it.

• Put 3 of your favorite black tea bags in 3 cups of boiling water. Let brew until it’s really strong. The stronger the tea, the better. When I made a batch for Mark and I, I used 5 tea bags for 4 cups of water even.
• Add 4 Tablespoons or 1/4 cup of sweetened condensed milk to the 3 cups of tea.
• You can add 2 teaspoons of honey to change it up a bit or just use the sweetened condensed milk—it’s plenty sweet with just that.
• Stir it well until the milk is well liquified and evenly distributed (if you don’t, you’re going to get a mouthful of thick sweetness at the end of your cup).
• Pour into your favorite China mug and top it off for a small second cup.

That’s it. Simple and not healthy at all really. Love it. We do buy a tea bag at our local Asian market by the brand 3:15 tea that is really good. But, they don’t make it in decaf, so my concoction works for my afternoon comfort drink.

Anyone interested in eggs and tomatoes?