Cheap Burmese street food myanmar, traditionally, evaporated milk and condensed milk are used to make Burmese milk tea. Evaporated milk because tea shops didn’t (mostly still don’t) have refrigerators to store fresh milk.
Burmese Traditional Tea ( မြန်မာ့လက်ဖက်ရည် )
Evaporated milk has less water content- adding evaporated milk to extremely strong black tea, combined with the thickening effect of condensed milk, results in a milk tea with a thick consistency, an important characteristic of Burmese milk tea.
Burmese milk tea is conventionally served hot though you can find iced versions offered on the menus of a few shops these days. Strong black tea brewed over a long period of time has a high level of tannins (the chemical compound responsible for that bitter taste) and can cause stomach upset if taken cold. At most tea shops, tea-pots are put on simmer the whole day to maintain the heat as well as to reduce it down to super full-bodied strong tea.
Technically, you can make endless combinations of these three ingredients though most shops only keep track of the 5-10 most popular variations. Some shops would even add extra sugar to boost the sweetness. Hot water may also be added to control the strength of the brewed tea. In this menu of a trendy tea shop, you can see a few possibilities.
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