These Hong Kong milk tea flavoured rice krispies snacks are so yummy and addictive!
If you love the nostalgic crunch of Rice Krispies and you love Hong Kong Milk Tea… then this Hong Kong Milk Tea Rice Krispies is just for you!
By infusing the butter with rich black tea, these treats take on a subtle, aromatic flavour that pairs perfectly with the sweetness of marshmallows. This is the perfect afternoon snack.
ingredients:
~this makes around 16 rice krispies
- 6 cups Rice Krispies cereal
- 4 tbsp unsalted butter
- 280g marshmallows
- 1.5 tbsp ground black tea leaves (Assam tea or Ceylon tea)
- 2 tbsp evaporated milk
- a pinch of salt
steps:
- Line a baking tray with parchment paper.
- In a pan, melt the butter over medium-high heat for 2-3 mins. Reduce heat to low and add ground black tea and evaporated milk. Stir for 5 minutes to infuse the tea into the butter.
- Add the marshmallows and salt and stir until melted. Turn off the heat and add the cereal, stir until evenly coated.
- Press the rice krispies onto the baking tray. Let it cool for 10 minutes (or completely cooled down) before slicing and serving.
Hong Kong Milk Tea Rice Krispies
16
servings5
minutes10
minutesKeep the screen of your device on
Ingredients
6 cups Rice Krispies cereal
4 tbsp unsalted butter
280 g marshmallows
1.5 tbsp ground black tea leaves (Assam tea or Ceylon tea)
2 tbsp evaporated milk
a pinch of salt
Directions
- Line a baking tray with parchment paper.
- In a pan, melt the butter over medium-high heat for 2-3 mins. Reduce heat to low and add ground black tea and evaporated milk. Stir for 5 minutes to infuse the tea into the butter.
- Add the marshmallows and salt and stir until melted. Turn off the heat and add the cereal, stir until evenly coated.
- Press the rice krispies onto the baking tray. Let it cool for 10 minutes (or completely cooled down) before slicing and serving.
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