Why wouldn’t the same thing happen when the milk first hits the tea?
Id anything I would think there should be more caramelization in the TBM case because there should be more heat in the larger volume of tea and so the milk should get hotter at the point of initial contact.
Id anything I would think there should be more caramelization in the TBM case because there should be more heat in the larger volume of tea and so the milk should get hotter at the point of initial contact.