Caramel Milk Tea Recipes

HONG KONG MILK TEA

Steps:

• Gather the ingredients.
• Combine the water and tea leaves in a small saucepan over medium heat.
• Bring to a low boil. Reduce the heat and simmer for 3 minutes.
• Remove from the heat. Stir in the sweetened condensed milk to taste. Return to the heat.
• Bring back to a boil. Simmer for 3 more minutes.
• Strain the tea and condensed milk mixture.
• Serve hot or chill and serve over ice. Small glasses are ideal.

CARAMEL TEA

Steps:

• Bring milk to a boil, pour over tea and let it brew 5 minutes.
• Prepare caramel with the sugar cubes and the water.
• Pour milk tea over caramel, mix well, strain into a warmed teapot.
• Drink hot!

HOT CARAMEL MILK

Steps:

• Add sugar and butter to a small saucepan over medium heat.
• As the butter melts, stir to combine with the sugar.
• Meanwhile, microwave the milk to warm it.
• Cook to a deep amber. Be careful not to let it burn! You can also caramelize less if you want a less intense caramel flavor.
• When sugar is ready, remove from heat.
• Add milk in a steady stream as you stir. The sugar will seize up and there will be sizzling, but keep stirring.
• Place back on stovetop over low heat. Make sure to keep the heat sufficiently low so that you don't boil the milk.
• Continue stirring until all of the caramelized sugar is melted into the milk.
• Store the left overs in the fridge.

PERFECT MACARONS WITH SALTED CARAMEL AND MILK TEA FILLING

Steps:

• In a medium sized bowl sieve the almond meal and powdered sugar together
• If there are large chunks of almond meal remaining in the sieve dispose of them
• In a large clean bowl add the egg whites, and using an electric mixer beat until foamy
• Slowly add the sugar and beat until stiff peaks
• Add your food colouring of choice and beat until well distributed
• Fold the sieved almond meal and powdered sugar into the meringue in 2-3 additions, scraping around the bowl and down the centre (see video for details)
• Once all folded in, press the batter around the bowl and then fold it into the centre (see video for details)
• Continue until you notice that the lines that form when the batter falls back into the bowl slowly start to disappear
• Transfer to a piping bag with a round tip and pipe out 1.5inch circles**
• Allow to dry for 1-2 hours***
• Bake in a preheated oven at 140°C for 10-15 minutes (I find that it's usually done at 13, but it depends on your oven so make sure to check! If you give your macarons a wiggle they shouldn't be moving, that's when they're ready)
• Remove from oven and let cool
• Dissolve milk tea powder in boiling water, put aside and let cool
• Beat the room temperature butter until light and fluffy
• Add the cooled milk tea mixture into the buttercream and continue beating until smooth and silky
• Transfer to a piping bag and put aside
• Add the milk tea powder, sugar, cream and water to a small saucepan
• Combine the ingredients on low heat and continue cooking until a thick, glossy, dark caramel forms
• Remove from heat and cool
• Transfer to a piping bag and put aside
• Match similar sized macaron shells with each other
• On the flat side of one pipe a border of milk tea buttercream
• Fill the centre with the caramel and add a sprinkling of flakey sea salt
• Top with the matching shell
• Place in airtight container in the fridge for a day to mature (gives deeper flavour and chewy texture!)

CARAMEL MILK TEA

Steps:

• 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.
• 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
• When the sugar in the pot turns brown and starts to smell, pour the milk
• The caramel will solidify when it is cold, do not stir it, it will melt if you continue to heat it
• Pour the pre-made black tea and the tea leaves into the pot, and continue to heat it on a low fire
• 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.
• 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
• Strain the tea leaves, you can start drinking it, hot or cold

HOMEMADE CARAMEL LATTE RECIPE

Steps:

• In a small saucepan, over medium-low heat, combine milk, heavy cream, caramel and sugar. Stirring frequently until milk is just beginning to steam.
• Pour coffee into a large mug, stir in caramel and milk mixture. Top with whipped cream, and drizzle with more caramel.
• Serve warm!