Kao Nai (Roasted Caramel Milk Tea)
The fragrance is different! Exquisite milk tea with "stir-frying" tea leaves and sugar
Description
A massive winter trend in Chinese tea stands and homes. Instead of just brewing tea in hot water, 'tea leaves and sugar are dry-roasted directly in a pot until caramelized'. Milk is then poured in and boiled, yielding a deeply roasted, almost smoky aroma.
Restaurants serving Kao Nai (Roasted Caramel Milk Tea)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Tea leaves(Oolong or Black)
- White sugar
- Milk
Instructions
- [Authentic Recipe]
- (Roasting) In a completely dry pot, place loose tea leaves (Black, Oolong, Pu'er) and
- tbsp white sugar (or rock sugar).
- Turn heat to extremely low. Dry-roast (Kao) the leaves and sugar together, stirring constantly with a wooden spatula.
- Within minutes, the sugar melts into a brown caramel (Jiao Tang), and the tea leaves emit an intensely roasted, smoky aroma. This is the critical step (beware of burning it into bitterness).
- (Boiling) The exact moment the sugar turns liquid amber, splash a tiny bit of boiling water to explode the aroma, then immediately flood the pot with 'Milk'.
- Heat until the milk just begins to simmer, transferring the dark color and roasted aroma entirely into the dairy.
- Strain out the leaves into a cup. Add boba or pudding if desired.
Learn more Spice, substitutes, tips
Key spices
Scorched caramel flavor、Roasted tea leaf aroma
Substitutes at Japanese supermarkets
(Can be made perfectly with home pots and basic ingredients)
Pairing
Egg Tart / Meat Buns
Trivia
[Trivia] 'Kao' means to roast/bake. On cold winter days, countless youth watch SNS recipe videos and make this at home, turning it into a national drink associated with the buzzword 'The first cup of milk tea in autumn'.
Eating tips & etiquette
[Unique Eating] Drinking it hot (Re Yin) maximizes the aroma. Unlike commercial Japanese milk tea, one sip sends 'roasted tea scents' and 'bittersweet caramel' through your nose, feeling like you are eating a premium dessert.
Allergen
Dairy