1. Soak the black tea in hot water for later use, set the milk pot on the fire, heat the pot on a low fire, pour in the fine sugar, and let it spread on the bottom of the pot.
2. Heat on low heat until the sugar melts, continue to heat while turning to the pot, let it heat evenly, do not stir with a spoon
3. When the sugar in the pot turns brown and starts to smell, pour the milk
4. The caramel will solidify when it is cold, do not stir it, it will melt if you continue to heat it
5. Pour the pre-made black tea and the tea leaves into the pot, and continue to heat it on a low fire
6. As the temperature rises, the tea leaves will slowly float on the surface of the milk. At this time, turn off the fire, cover the pot and simmer for a while, the tea will have a stronger flavor.
7. After 5 minutes, turn on a small fire and continue heating until the surface of the milk appears foamy, do not boil, turn off the heat
8. Strain the tea leaves, you can start drinking it, hot or cold
Tips:1. This method makes caramel milk tea, the amount of sugar is not easy to master, too much sugar is too sweet, there will be no caramel taste if there is less sugar;
2. Another method is to cook caramel in advance. Put the caramel sauce in the container before boiling milk tea. As the hot milk is poured in, the caramel flavor will come out immediately, and the sweetness can be improved. Adjust by yourself. The method of operation is determined according to personal preference.
