Brewin’ with Brandi: Hong Kong Tea
One of our favorite meals is a spicy, steaming bowl of Vietnamese pho soup complemented by an iced coffee. Some folks prefer iced tea instead, so we worked up this delicious recipe featuring tea, milk and everyone’s most treasured substance: Condensed milk. Oh my. Watch Brandi literally whip this up.
- 4 oz milk
- 4 – 5 tablespoons sweetened condensed milk (to taste)
- 8 oz iced black tea
Pour cold milk into a frother that can make cold, frothed foam (we used the FrothTec). Start the machine and, once it begins to froth, slowly add each tablespoon of condensed milk (more or less depending on how sweet you like your tea). When frothing is complete, fill a tall serving glass with ice and add tea until it’s about 3/4 full. Top off with frothed milk and serve!