Ingredients
- 1.5 tsp Classic powderSuperboba
- 180 ml hot water, about 85 C
- 60 ml full-fat evaporated milk
- 1 tsp granulated sugar
Steps
Whisk the Classic powder into the hot water in a wide bowl until it is completely smooth, with no grit left at the bottom.
Now whisk hard for thirty seconds. This is the step that matters and it is not optional. Cafes build their texture by pouring the brew between two kettles through a cloth filter four or five times, which aerates it. Whisking does the same job for milled leaf.
Put the evaporated milk in the bottom of the cup first, not last.
Pour the hot tea onto the milk from a little height so it raises a thin foam. Add the sugar and stir until it has gone.
Good to know
- One part evaporated milk to three parts tea is the ratio cafes work to. Measure it once and you will not need to again.
- Evaporated milk, not condensed and not fresh. Condensed turns it into a dessert; fresh milk makes it thin.
- A traditional blend runs roughly seventy percent Ceylon, twenty Assam and ten Earl Grey. Our Classic covers the first two. Add a quarter teaspoon of Earl Grey powder if you want the bergamot edge.
- Iced, in a 16 oz glass, use 3 tsp of powder in 300 ml of water and pour it over a full glass of ice.
