Red Date Milk Tea

Red Date Milk Tea

1. Prepare the materials.

2. Find a deep saucepan with a thick bottom and pour water and tea leaves.

3. Add half of the red dates to the tea and cook together. Cover the pot and boil on high heat. Turn off the heat and simmer for 5 minutes.

4. Caramel is made at this time. Take a non-stick pan of any size, pour in white sugar, and heat to melt the white sugar.

5. In order to prevent the paste from falling off, use a spatula to stir-fry continuously to make the caramel evenly colored.

6. The color of the sugar is like this. When frying caramel, you must be patient, low heat throughout the process, and stir frying constantly, otherwise the sugar will be mushy and bitter.

7. Use a spoon to scoop a spoonful of tea from the tea pot into the caramel pot, stir to deepen the sugar in the tea.

8. Pour the caramelized water back into the tea pot and turn on medium heat.

9. Pour in the milk, be careful not to splash the pot, change the heat to low when the milk tea is bubbling on the side of the pot, and continue to boil for 5 minutes.

10. Add condensed milk and stir well when it's almost ready.

11. Strain the milk tea, filter out the tea leaves and throw them away, pick out the red dates and put them back in the milk tea to continue soaking.

12. The milk tea is poured into a larger jug, about 2,000 milliliters in total. Cut the other half of the red dates into dice and put them in a milk tea cup for decoration.

13. Served with snacks, perfect afternoon tea!

Tips:

1 Jujube is mainly used for decoration and can be left on.
2 The ratio of milk to tea is about 3:1. When making milk tea for the first time, all milk was used without adding water. The milk was fragrant (without condensed milk), but it was a bit greasy.
3 Condensed milk can be omitted, but milk is more flavorful. I have tried using whipped cream instead of condensed milk. It tastes okay, but it tastes good with condensed milk.
4 On a whim, I put two slices of lemon in the milk tea, and the protein condensed. Then I remembered that when making cheese, acid is used to condense the protein, so the lemon milk tea sold outside is so clear that there is no drop of milk.