Generally, no, you shouldn't put garlic in milk tea. Garlic has a strong, savory flavor that typically clashes with the sweet and creamy profile of milk tea. While there's no rule against it, the resulting taste is unlikely to be palatable for most people.
Here's a breakdown:
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Flavor Profiles: Milk tea is designed to be sweet, creamy, and often includes flavors like vanilla, caramel, or fruit. Garlic is pungent and savory, creating a flavor conflict.
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Culinary Norms: Garlic is rarely, if ever, used in traditional milk tea recipes or flavor combinations.
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Possible Exceptions: While generally discouraged, there might be an extremely specific and unusual culinary context where a tiny amount of garlic-infused milk could be used as a subtle savory element in a heavily modified "milk tea" - but this would be a highly experimental and likely unappealing creation. It would no longer resemble typical milk tea.
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Alternative Uses of Garlic with Milk: The provided reference mentions boiling garlic in water and then adding milk, but this is typically done for medicinal or health purposes rather than for creating a beverage with a pleasant flavor. The garlic is intended to have medicinal properties and not to enhance the taste of tea.
Therefore, unless you're aiming for a very unusual and likely unpleasant flavor experience, it's best to avoid adding garlic to your milk tea.
