To provide a method for producing a powdered milk having a completely new caramel taste by carrying out Maillard reaction of milk protein in cow's milk, condensed milk or butter with a vegetable oil-and-fat, a sugar, etc., and provide a completely new food having unique taste and flavor and produced by adding the powdered milk having the caramel taste.

The caramel-containing milk powder is produced by concentrating cow's milk in vacuum, adding caramel paste or caramel powder to the milk, dissolving the caramel under heating and pulverizing the solution by a spray dryer. The caramel-containing milk powder is suitable for the production of coating chocolate, molded chocolate, ice cream and biscuit.