Ceylon black tea is used for making Hong Kong-style milk tea, and black-and-white light milk is used for light milk. The blending ratio is Ceylon black tea16g: black-and-white light milk 200g: sugar 50g: boiled water 600g.

Preparation materials: Ceylon black tea16g, black and white light milk 200g, sugar 50g and boiled water 600g.

First, prepare the raw materials.

Second, buy a pot, put in black tea and pour in boiling water.

Third, put it on a gas stove and heat it with a small fire, adding sugar.

Fourth, stir while cooking until the sugar melts, and cook for three minutes.

Five, black and white light milk into the measuring cup.

6. Boiled black tea, filter and pour into a measuring cup, and mix well with light milk.

Seven, pour into the cup and serve.