Quote:
Originally Posted by bcrdukes
I had this drink once under the impression it was too wild of a concept, but it was pretty delicious.
Does it taste best with a specific type of milk? (i.e. skim / 1% / 2% / homo etc.)
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Locally I'd just use 2% although i've never experimented closely to tell the difference. In Hong Kong there is a cha chan teng that uses hokkaido milk and its
