Is your current business thriving? Do you enjoy a regular cash surplus that you’re unsure what to do with? Then perhaps you might consider starting a side hustle! While it might sound like a risky idea, some successful Filipino franchises actually began as side hustles by plucky entrepreneurs to earn extra revenue. Take Jollibee, for instance. Founded by Filipino-Chinese business mogul Tony Tan Caktiong in 1975, it began as an ice cream parlor that also sold sandwiches and cooked meals upon request from customers. Once these side hustles began to outsell the ice cream they quickly reimagined themselves as a fast food restaurant, and the rest is history.
But what kind of products make for a good side hustle? In today’s article, we’ll be suggesting an exotic product which has potential in the current market: Hong Kong Milk Tea.
Milk tea is a beverage known for its signature creamy flavor. A staple in every Cantonese restaurant, milk tea (also known as lai cha) has taken the Philippines by storm in recent years through its famous boba tea version. Studies conducted in 2018 showed the consumption of boba tea increased by 3500% in that year alone, with the Philippines becoming the 3rd largest consumer of milk tea products in all of Southeast Asia.
Today we’ll be taking a look at a more traditional Hong Kong-style milk tea which can be made at home with everyday Filipino ingredients. Its caffeine content and easy recipe make it a great alternative to instant coffee.
Here's how to brew an authentic cup of Hong Kong Milk Tea:
6 cups of hot water.
9 Lipton tea bags. You can use any other black tea bags, the stronger the better.
¾ cup evaporada. Adjust to taste if desired.
3 tbsp sugar. Adjust to taste if desired
Bring the water to a boil in a pot. Turn off heat and allow to cool for 2 minutes. This is to reduce the overall bitterness of the milk tea.
Cut open the tea bags with scissors and empty the leaves into another pot.
Pour the hot water into leaves. Allow to sit and steep for 5 minutes.
Filter the tea, preferably through a fine sieve or kitchen filter. If you want the authentic Hong Kong creamy texture, try filtering the tea 2-3 times (optional).
Add the sugar and stir till dissolved.
Add the evaporada.
Serve and enjoy! Alternatively, you could also serve it cold by allowing the milk tea to cool and then adding to a tall glass full of ice. Cold milk tea is called tong lai cha, while hot milk tea is called yiht lai cha.
We hope you’ve enjoyed our little recipe.
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