炎熱的夏日，連空氣都變得黏稠。這時候，最想捧一杯冰奶茶窩在空調房，可外賣送到手早已失了靈魂——要么甜膩得齁嗓子，要么茶味淡得像洗茶水。今天，手把手教你復刻奶茶店同款白桃烏龍奶茶，用真茶葉煮的茶底，喝完連哈氣都帶著春日桃園的清香！

食材清單：

白桃烏龍茶包2個

鮮牛奶250ml

淡奶油30ml

糖15g

冰塊適量

新鮮桃肉丁

制作步驟：

1.奶鍋注入400ml清水，燒鍋底冒小泡，關火。投入茶包，燜泡3分鐘。用勺子背輕輕敲打茶包5下，讓桃香分子充分釋放！

2.開小火，繼續煮2分鐘，茶湯逐漸染上蜜桃粉，保持微滾狀態。

3.另取一鍋，倒入牛奶、淡奶油、糖，小火加熱到鍋邊起魚眼泡，就關火。

4.傾斜鍋，用打蛋器貼著鍋底，畫"Z"字形攪拌，直到出現細密小泡，這樣打出的奶泡綿密！

5.茶湯與奶液按1:1.5混合，200ml茶加300ml奶，這個比例既能喝到烏龍茶的回甘，又不掩蓋白桃香氣。喜歡冰飲的，此時加滿冰塊，！

6.煮完的茶包別扔！剪開，將茶葉碎拌進淡奶油，冷藏2小時后，就是白桃烏龍奶油頂。

7.杯底鋪一層桃丁，沿著杯壁緩緩倒入奶茶，最后澆上奶油。喝前記得用吸管攪動3圈，讓果肉與茶奶完美交融～

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這杯奶茶的精髓在于"層次感"——先感受到綿密奶泡的溫柔，接著白桃香氣在舌尖炸開，最后是烏龍茶若有似無的回甘。建議搭配微咸的蘇打餅干，咸甜交織的口感能激發出更濃郁的桃香。

喝自己煮的奶茶，連呼吸都變得有底氣。這個夏天，讓我們用一杯帶著手作溫度的白桃烏龍，和工業糖精說拜拜！