Salted Caramel Oolong Milk Tea
A sophisticated, gourmet homemade milk tea featuring roasted Da Hong Pao oolong tea blended with rich homemade salted caramel sauce and velvety whole milk. The floral, roasted mineral notes of the oolong tea cut effortlessly through the buttery, sweet depth of salted caramel.
Ingredients.
- 10gRoasted Oolong tea leaves (Da Hong Pao or Tie Guan Yin)
- 300mlHot water for brewing
- 60gGranulated sugar for caramel
- 60mlHeavy whipping cream
- 15gButter
- 2gFlaky sea salt
- 250mlWhole milk
Directions.
- 1
Steep the roasted oolong tea leaves in 300 milliliters of hot water (approx. 90°C / 194°F) for 5 minutes to extract a strong, robust tea concentrate. Strain out the leaves and set the brewed tea aside.
- 2
In a small heavy-bottomed saucepan, heat the granulated sugar over medium-low heat without stirring until it melts completely and turns into a deep amber-colored liquid. Watch closely to prevent burning.
- 3
Carefully pour the heavy whipping cream and add the butter into the hot melted sugar while whisking continuously (be cautious of hot splatters). Cook for another 2 minutes until smooth and thick.
- 4
Stir in the flaky sea salt and remove the caramel from the heat. Whisk the warm brewed oolong tea and whole milk directly into the salted caramel sauce until fully incorporated and creamy.
- 5
Gently warm the combined milk tea mixture over low heat until hot (do not boil). Pour into mugs and serve immediately, optionally drizzling extra caramel sauce over the top.