Black Sugar Coffee Milk Tea 

I. Basic Black Sugar Coffee Milk Tea (300ml)

Ingredients

• Black sugar: 20-30g (adjust according to your sweetness preference; ancient black sugar cubes are recommended)
• Pure milk: 200ml (full-fat milk offers a richer taste)
• Black coffee: 1 cup (about 50ml; can be made with instant black coffee brewed in hot water or freshly ground coffee)
• Water: 30ml (for boiling black sugar)
• Ice cubes: appropriate amount (optional, for iced drinks)

Steps

1. Make black sugar syrup
   Put black sugar and water in a pot, heat over low heat until the black sugar is completely melted. Continue to simmer for 1-2 minutes until it becomes slightly thick (syrup-like; do not overcook as it may turn bitter). Turn off the heat and let it cool for later use.
   Tip: If you prefer a grainy texture, you can leave a small amount of incompletely melted black sugar crumbs.
2. Prepare the milk tea base
   Pour pure milk into a small pot, heat over low heat until it slightly bubbles (do not boil to avoid a milky odor). Turn off the heat and let it cool to warm.
3. Mix and serve
   • First, pour the prepared black sugar syrup into a cup, then add the warm milk and stir well.
   • Finally, pour in the black coffee (for iced drinks, you can add ice cubes first, then pour in the ingredients in sequence). Gently stir until the colors blend together.

II. Advanced Version (with pearls/cream topping for more layers)

Additional Ingredients

• Black sugar pearls: 100g (commercially available or homemade; soak in black sugar water in advance to enhance the flavor)
• Cream topping: 50ml light cream + 5g caster sugar + 0.5g salt (whisk until thick and pourable)

Steps

1. Prepare the pearls
   After cooking the black sugar pearls until soft, take them out. Add 10g black sugar and a little hot water, mix well, and soak for 5 minutes to let them absorb the black sugar flavor.
2. Assemble the drink
   • Put the black sugar pearls in a cup, and use a spoon to spread a little black sugar syrup on the inner wall of the cup (to create a wall-hanging effect).
   • Pour in milk and black coffee in sequence. Finally, scoop a layer of cream topping and sprinkle a little black sugar powder for decoration.

III. Tips

1. Coffee selection: Dark-roasted black coffee has a strong bitterness, which pairs well with black sugar; light-roasted coffee has a distinct acidity, so you can reduce the amount of black sugar to balance the taste.
2. Sweetness control: The ratio of black sugar to coffee can be adjusted flexibly. If you are sensitive to sweetness, reduce the black sugar to 15g or use low-fat milk to neutralize the sweetness.
3. Hot or cold option: Hot drinks are suitable for autumn and winter; you can mix the milk directly after heating. For iced drinks, refrigerate the coffee and milk in advance for a more refreshing taste.