recipe in winter | milk tea

Over the last days of the New Year, a persistent cold gloom shrouded the landscape. In a recent mindful eating discussion, a friend expressed a craving for milk tea, lamenting the excessive sweetness and unhealthiness of commercial varieties. This sparked a debate: Is milk tea truly detrimental to health, or is it unjustly maligned?

I argue in favor of milk tea's harmonious blend: the crisp, slightly tannic nature of tea married with the creamy sweetness of milk. This duo is a masterpiece of flavor, akin to a key seamlessly fitting into a lock, unlocking a realm of gustatory delight. Not every combination achieves such an exquisite chemical dance. For instance, replacing tea with coffee yields a latte; cocoa powder transforms it into chocolate milk. Yet, milk tea, in its smooth freshness, stands distinct.

Picture the wintry days when the weather discourages outings, amplifying the joy of indoor coziness. A window overlooking a snowy vista, a steaming cup of homemade milk tea, accompanied by cookies or toast – it's a recipe for bliss.

My approach to crafting the perfect cup of milk tea is straightforward yet thoughtful. The secret lies not only in the ingredients but in the method. A common mistake is to hastily steep a tea bag in boiling water, then add cold milk, resulting in a tepid and diluted concoction.

To achieve a truly exceptional milk tea, invest about 10 minutes. Start by gently heating milk in a pot, introducing the tea bag without its label. Adjust the tea strength to your preference: one box of milk for a milder taste, two for a richer flavor. The crucial step is to simmer on low heat, avoiding a vigorous boil that could scald the milk and impede the infusion process. Within 5 minutes, you'll notice the milk adopting a beautiful tea hue, developing a delicate skin on the surface.

Selecting the right cup is part of the ritual. I prefer a thick, opaque porcelain cup in hues like beige, black, light yellow, white, or chocolate, which seem to elevate the milk tea's aroma and texture.

Sweetness should be tailored to taste. If using regular milk, its inherent sweetness suffices. For soy milk variants, a hint of maple syrup adds the necessary sweetness. For those conscious about sugar intake, keep a small plate with brown or white sugar handy, allowing for gradual adjustment while sipping.

The ideal cookie pairing? Light, butter-free soda biscuits, which complement rather than overpower the milk tea's flavor.

Through experimentation, you'll discover that the essence of milk tea lies in its delicate tea flavor, not overpowering sweetness. Just a touch of sugar enhances the experience; too much, and it becomes cloying, diminishing the milk's richness. In summer, I switch to jasmine tea bags for a floral twist.

Craving the texture of milk tea pearls? Try unsweetened red beans, cooked alongside, to be enjoyed through a thick straw. This combination negates the need for additional snacks, standing alone as a perfect afternoon tea treat.