Can’t get enough milk tea? Neither can we. The sweetness. The creaminess. It does wonders for a good black tea! That’s why we’re excited about Top Chef finalist Melissa King‘s Numi rendition on one of her childhood favorites, Hong Kong Milk Tea. Chef Melissa, who has been called one of the most exciting young talents in America’s culinary scene, joins us with a little Q&A about her Numi creation, including her Hong Kong Milk Tea recipe.
Off to you, Chef Melissa!
Tell us a bit about yourself.
I’m born and raised in Los Angeles, but have been living in San Francisco for over 10 years. I’m a Bay Area trained chef and also a chef ambassador of Whole Foods Market.
What inspired your Hong Kong Milk Tea recipe?
What does tea mean to you?
Do you have a favorite Numi Tea that you like to drink at home?
- 8 oz - Hot water
- 1 Numi Breakfast Blend Tea Bag (or loose black tea)
- 1 teaspoon - Condensed milk for sweetness
- 2 teaspoon - Evaporated milk for creaminess
- Brew tea leaves in a pot in boiling water. Steep for 4-5 minutes. Strain well.
- Mix with condensed milk and evaporated milk to your preference. Hong Kong milk tea should be tannic but with a balance of sweetness and creaminess.
In an exclusive partnership with Chef Melissa, Whole Foods Market, Humphry Slocombe and Numi Tea, Hong Kong Milk Tea will also be featured as a new Humphry Slocombe ice cream flavor available exclusively at Whole Foods Market Northern California and Reno stores, starting May 5th, 2017.