Globally over 1 billion people celebrate the Chinese Lunar New Year. It's a big deal. My friends at Ahma Soup reached out to me to see if I might be interested in creating an “Amy style” version of the classic Hong Kong Milk Tea to help everyone celebrate a little cleaner this year. Hong Kong Milk Tea is traditionally made with sweetened condensed milk and evaporated milk and is very sweet and inflammatory. My version is sweet (maple), but still less sweet than a traditional Hong Kong Milk Tea.
Because I don't do anything half way, I decided to reach out to my friend Anthony of A. Tellin Company. For this mylk, I wanted the best organic black tea, from a very small reputable grower and I wanted it to come from a very fancy tea company. Tada!
We will be carrying 3 of Ahma's broth flavors in the shop while this mylk is running. (Fun fact: they will also be joining us at Beaverton Market this season, which starts tomorrow! Yay!) We also will have vegan, refined sugar free, and gluten free Moon Cakes in the shop tomorrow from Margalaxy.
aMYLK + Ahma + A. Tellin. I think we make a great team.
You can find my new mylk this weekend at the shop and at Beaverton Farmers Market and Portland Farmers Market.
P.S. I made extraordinary sea moss this week. Strawberry is back, plus I made a new one with goldenberries and honey!