Pour the fresh milk into a pot and boil it.

Full fat is the most fragrant and fattest; low fat is just right; skim is light. Personally, I like low-fat fresh milk best, but because I didn't buy low-fat milk, I had to use full-fat milk. See personal taste.

Why do you take two and a half cups, because there is evaporation in the cooking process and the tea residue is adsorbed at the end of the sieve. So the amount still depends on the individual.

Add the red tea powder and cook for one minute.

Assam tea is available. This tea powder was bought in India. If not in China, Lipton black tea should be OK, but I have not tried it. Personally, I think it seems that this tea powder is more rich and fragrant than tea leaves,

Shoot the ginger with a knife, break up the green cardamom and cinnamon, pour all into the pot and continue to cook for 3-5 minutes.

In India, I saw that Indians used a kind of ginger with red skin (seen in Shenzhen). I didn't see it near my home in Beijing when I came back. The ginger used (because I didn't go home for a month, the ginger was old). The taste was not very different, but the ginger taste was not so heavy.

out of the pot and sift through a strainer

Because of the tea powder used, the filter screen is very fine, which is also brought back from India. The upper layer is as delicate as gauze, and the lower layer is ordinary gauze with slightly thicker mesh.

According to personal taste, add the right amount of brown sugar or sugar is done!
Add one or two nuts and butter biscuits, perfect match!

In India, it is customary to add Jaggery (a common coarse sugar in southern India) because it is healthier than white granulated sugar, but occasionally it is found that milk tea tastes sweeter with granulated sugar and does not have the greasy taste. It is estimated that I have drunk too much jaggery and am a little tired of it...