Description
Ingredients:
- Water
- Milk (or any milk of your choice)
- Black tea leaves (like Assam or Darjeeling)
- Sugar (optional, adjust to taste)
- Green cardamom pods (crushed)
- Cinnamon stick
- Cloves
- Slices of fresh ginger (or Ground ginger)
- Black peppercorns (optional, for a little heat)
- Fennel seeds (optional)
Instructions:
- Prepare the Spices: In a small mortar and pestle, slightly crush the cardamom pods, cloves, and peppercorns (if using). This will release the essential oils and enhance the flavors.
- Boil the Water and Spices: In a saucepan, add the water, crushed spices, cinnamon stick, ginger, and any additional spices you’re using. Bring the mixture to a boil and let it simmer for 3-4 minutes to infuse the flavors.
- Add Tea and Milk: Once the water is boiling and aromatic, add the loose tea leaves and milk to the saucepan. Bring it back to a boil while stirring occasionally. Be careful, as the milk may foam up and spill over. Lower the heat and let it simmer for 15 minutes, allowing the tea to brew and the spices to blend with the milk.
- Strain and Serve: Once the tea has reached your desired strength and flavor, remove the saucepan from the heat. Strain the tea into a traditional kullhad (clay cup) or any cup of your choice to separate the tea leaves and spices.
- Sweeten (Optional): Add sugar to taste and stir until dissolved. Serve hot.
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