How to Make Hong Kong-Style Milk Tea Panna Cotta
ong Kong-style milk tea panna cotta is a creamy, elegant dessert that combines the rich,
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robust flavor of Hong Kong milk tea (made with black tea and evaporated or condensed milk)
with the silky, set texture of panna cotta. This recipe infuses the classic panna cotta with a
strong milk tea base for an authentic taste, set with gelatin for simplicity. It serves 4-6 in
individual ramekins or glasses, perfect for a unique dessert with a nod to Hong Kong’s iconic
beverage. Total time: 30 minutes active prep + 4-6 hours chilling.
Ingredients
3
● 00ml heavy cream (or 200ml cream + 100ml whole milk for a lighter texture)
● 200ml strong Hong Kong-style milk tea (see step 1 for preparation)
● 80-100g granulated sugar (adjust based on sweetness preference and milk tea’s
sweetness)
● 1 tsp vanilla extract (optional, for subtle depth)
● 2-3 sheets gelatin (or 5-7g powdered gelatin, depending on bloom strength)
● For milk tea: 2-3 tbsp loose-leaf black tea (Ceylon or Assam works well) or 3-4 black
tea bags, 200ml boiling water, 50-100ml evaporated milk (or 2-3 tbsp sweetened
condensed milk for a sweeter profile)
● For serving: Whipped cream, a drizzle of condensed milk, crushed tea biscuits, or
black tea leaves for garnish
Equipment Needed
● edium saucepan
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● Fine-mesh strainer
● Whisk or spatula
● Ramekins, glasses, or molds (4-6, depending on size; silicone molds for easy
unmolding)
● Bowl for blooming gelatin
Teapot or heatproof container (for brewing tea)
●
● Plastic wrap or lids for covering
Step-by-Step Instructions
1. Prepare the Hong Kong-Style Milk Tea:
● Boil 200ml water in a saucepan or kettle.
● Add 2-3 tbsp loose-leaf black tea (or 3-4 tea bags) to a teapot or heatproof
container. Pour the boiling water over the tea and steep for 5-7 minutes to
create a strong brew. For authentic Hong Kong-style flavor, the tea should be
bold and slightly astringent.
● Strain the tea through a fine-mesh strainer to remove leaves or tea bags,
yielding about 150-180ml concentrated tea.
● Stir in 50-100ml evaporated milk (or 2-3 tbsp sweetened condensed milk) to
taste, creating a creamy, tan-colored milk tea. Adjust milk for desired
richness. Set aside to cool slightly.
2. Bloom the Gelatin:
● F or sheet gelatin: Soak 2-3 sheets in a bowl of cold water for 5-10 minutes
until soft and pliable.
● For powdered gelatin: Sprinkle 5-7g over 2-3 tbsp cold water in a small bowl.
Let sit for 5-10 minutes to bloom (absorb water and swell) to prevent lumps.
3. Heat the Cream Base:
● In a medium saucepan, combine 300ml heavy cream (or cream-milk mix) and
80-100g sugar.
● Heat over medium-low heat, stirring occasionally with a whisk, until the sugar
dissolves and the mixture is hot but not boiling (about 70-80°C/158-176°F;
steam rises, no bubbles).
● Remove from heat.
4. Combine Milk Tea and Cream:
● Stir the prepared 200ml milk tea (cooled to warm) and optional 1 tsp vanilla
extract into the hot cream mixture.
● Whisk gently until fully combined, ensuring a smooth, uniform consistency.
Taste and adjust sweetness if needed, but avoid adding too much liquid to
maintain the gelatin’s setting ability.
5. Incorporate the Gelatin:
● For sheet gelatin: Squeeze excess water from the softened sheets and add to
the warm cream-milk tea mixture.
● For powdered gelatin: Gently heat the bloomed gelatin in the microwave for
10-15 seconds (or over a double boiler) until melted and clear, then stir into
the cream mixture.
● Whisk thoroughly until the gelatin is fully dissolved and evenly distributed,
with no streaks.
6. Strain for Smoothness:
● Pour the mixture through a fine-mesh strainer into a clean bowl or jug to
remove any tea particles or undissolved gelatin, ensuring a silky texture.
7. Portion and Chill:
● Divide the mixture evenly into 4-6 ramekins, glasses, or molds (about
100-120ml per serving).
● Let cool to room temperature (about 30 minutes), then cover with plastic wrap
(pressed onto the surface to prevent a skin) or lids.
● Refrigerate for 4-6 hours, or overnight, until fully set. The panna cotta should
be firm but retain a slight jiggle.
8. Unmold and Serve:
● To unmold: Run a thin knife around the edges of the ramekins or briefly dip
the bottoms in hot water (5-10 seconds) to loosen. Invert onto serving plates.
● If serving in glasses, skip unmolding.
● Garnish with a dollop of whipped cream, a drizzle of condensed milk, crushed
tea biscuits, or a pinch of black tea leaves for an authentic touch.
● Serve chilled.
Tips for Success
● G
elatin Strength:Use 5g gelatin for a softer, creamierpanna cotta or 7g for a firmer
set. Check package instructions for bloom strength. For a vegan version, use
agar-agar (follow package ratios, typically 4-6g for 500ml liquid, as it sets firmer).
● M ilk Tea Flavor:A strong tea base is key for authentic Hong Kong-style flavor.
Ceylon or Assam teas are traditional, but any robust black tea works. Evaporated
milk gives the classic creamy texture, while condensed milk adds sweetness.
● Temperature Control:Avoid boiling the cream or milktea mixture, as it can curdle or
dull the tea flavor. Keep the heat low and gentle.
● Variations:Add a layer of black tea jelly (made withtea and gelatin) for contrast, or
swirl in some caramel for depth. For a boozy twist, add 1-2 tbsp coffee liqueur (for
adults only).
● Storage:Keeps refrigerated for up to 3 days. Avoidfreezing, as it may alter the
texture.
● Troubleshooting:If the panna cotta doesn’t set, itmay be due to insufficient gelatin
or overheating—remelt gently, add more bloomed gelatin, and chill again.
his Hong Kong-style milk tea panna cotta is a delightful fusion of creamy dessert and bold
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tea flavor, perfect for tea lovers or as a unique treat for gatherings!
