Hong Kong Milk Tea Oatmeal with Brown Sugar Pears

Yields 2-3 servings

Milk tea is a staple at Hong Kong style cafés and is served alongside breakfast staples, including condensed milk French toast, spam and egg sandwiches, and pineapple buns. The bold flavor of black tea combined with the creaminess of evaporated milk and the sweetness of condensed milk seemed like the perfect base for a bowl of oatmeal. To top it off, we channeled the flavors of bubble tea and cooked pears in a dark brown sugar syrup, with a touch of our Strawberry Rosé Living Vinegar to balance out the richness.

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Assembly

Step 1
For the pears: Heat a medium pan or medium heat. Add butter to melt, then add pears.

Step 2
Once pears start to soften, add brown sugar, Strawberry Rosé Living Vinegar, vanilla, cinnamon, and a small pinch of salt. Simmer over medium-low heat until pear has softened but still has a bite to it. Turn off heat and let sit on hot burner while preparing oatmeal.

Step 3
For the oatmeal: Boil water in a small pot. Remove pot from heat and add tea either in tea bags or straight. Steep for 3-4 minutes, then remove tea bags or strain through tea filter.

Step 4
Add oats, cream, and condensed milk. Cook oats until they reach your desired thickness. Spoon into a dish, topping with pears and more condensed milk.

Ingredients

1 tbsp Butter

2 cups Asian pears, peeled, cubed (about 1 pear)

¼ cup Dark brown sugar

2 tsp Strawberry Rosé Living Vinegar

½ tsp Vanilla extract

½  Cinnamon stick

Pinch of Salt

2 cups Water

2.5 tbsp Hong Kong style tea leaves

1 cup Rolled oats

1 tbsp Half and half cream (10%)

2 tsp/to taste Condensed milk, plus extra for topping

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