How to Make Classic Big Barrel Milk Tea
1.
Prepare Xiaoyou Blended Hong Kong Black Tea 50g
2.
Pour the Xiaoyou blended Hong Kong red into a braising pot, add 1500ml of 96°C hot water, and simmer for 15 minutes to filter the tea soup
3.
Add 300g of non-dairy creamer
4.
Pour into Ovaltine and stir
5.
Add 450g ice cubes
6.
Stir again
7.
The finished picture of the bottom of the big bucket of milk tea, the product is 10 cups
8.
The finished picture of the big bucket of milk tea is 10 cups~
Tips:
A small amount of sediment after adding Ovaltine is normal. The normal storage is 5 hours, and the milk tea base can be stirred once every hour.