Ingredients: taro, pumpkin, pure milk

Seasoning: yellow sugar, black tea bag (optional)

Detailed practice

1. Peel taro and pumpkin first, and then cut into small pieces for later use. Because pumpkins are perishable, they can be cut a little bigger than taro.

2. Put the chopped taro into the pot, add water without taro, then boil it on high fire and stew it on low fire for 5 minutes. When the time is up, put a piece of yellow sugar. The amount of sugar can be increased or decreased according to your own taste. I like it sweeter.

3. After the yellow sugar is released, continue to pour the pumpkin in. After the fire boils, turn it down for 3 minutes and the pumpkin will be cooked. If the pumpkin is bigger, it may take a little longer.

4. After the time is up, add a proper amount of pure milk. If there is coconut milk, add a little coconut milk, which will be more fragrant and delicious. Remove some foam, then put it in a black tea bag, boil the taste of black tea, then cook the black tea bag and throw it away. If you don't like the taste of black tea, don't put it.

After the milk is cooked, you can turn off the fire and take it out. At this time, the taste of black tea is also cooked, and the rich taste of milk tea makes people have an appetite. The prepared sweet potato pumpkin syrup can be eaten directly, or it can be cooled and put in the refrigerator for refrigeration.