Black Tea Milk Sauce Bread Spread Sauce

Black Tea Milk Sauce Bread Spread Sauce

1. Soak the black tea bag in boiling water for about 5 minutes.

2. Pour the tea soup together with the tea bag into the milk pot, pour the milk, boil it hot, and set it aside to wait for the milk to cool. When the milk cools, take out the tea bag. It is best to squeeze the tea bag.

3. Add sugar and whipped cream to a simmer over medium-low heat, stirring constantly, until thick, it takes about 30 minutes.

4. Cook until the milk sauce is picked up with a spatula. It can be hung, but it will drip a little. This level is almost sufficient. After bottling (the bottle is washed and disinfected in advance), it is cooled and placed in the refrigerator.
The chilled sauce will become thicker.

5. The milk sauce you boil is low in sugar and won't last for too long. Eat it within a week after opening it.

6. In addition to spreading bread, this black tea sauce can also be made into milk, which is very convenient.

7. You can use the black tea you like. There are no restrictions on the brand. I use Twinings peach and fruity black tea for reference.