Pour in the milk and stir well, then add it to a little thick with low heat.

Turn off the fire, add gelatin powder and stir well.

Pour into a jelly cup and refrigerate for 20 minutes.

If you want to add a layer of custard, you can delete the sugar and cocoa powder, then make custard in proportion, and then add it after the chocolate custard layer is solidified.

First put the milk in a pot, boil it, add tea leaves, soak and filter out the tea leaves, and then heat the tea juice to 80 degrees.

Second, add soft bright film and mix well.

Third, add fine sugar and stir until it melts.

Fourthly, heating the bitter-sweet chocolate melt until it melts, mixing one third of the tea juice with the chocolate sauce, standing for 2 minutes, and then uniformly mixing, and then pouring the remaining tea juice twice and uniformly mixing.

5. Pour the chocolate milk tea jelly into the cup until it is six minutes full, cool it and put it in the refrigerator until it solidifies.

Chocolate milk tea jelly: Earl black tea 20g, bitter and sweet chocolate 130g.

Milk egg paste: whipped cream 10g, milk 90g, fine sugar 10g, vanilla powder 1g, 2 whole eggs and 5g low flour.