Posted by: Liani Lye | June 9, 2012



Note to self #1:  Pay attention to how much condensed milk you add while making milk tea, because contrary to popular belief (or at least, to little kids’ stereotypical sugar craving), ridiculously sweet things taste horrid.

A friend and I were trying to make thai tea, as per this recipe (thank you, Google) but we didn’t have any of the spices, so we settled for plain milk tea.  Since the ratio of cups of condensed milk to cups of boiling water was 0.5:6, we calculated that we would need 0.83 cups, or 6.7 ounces, of condensed milk to make 10 cups of milk tea.  Each can of condensed milk was 3.5 ounces, which meant we had to add a little less two cans.  I don’t know how we ended up pouring seven cans of sweetener, but by then, it was too late.

We finally neutralized the over-sweetened tea with instant coffee powder.  Note to self #2:  As aspiring engineers, we may be lousy cooks, but we can at least rectify our mistakes.

The tapioca turned out wonderfully.


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