📝 About This Recipe
Inspired by the bustling tea stalls of South Asia and the refined tea rooms of East Asia, this milk tea is a luxurious, comforting embrace in a cup. It features a robust base of premium black tea leaves simmered directly in creamy whole milk, infused with the warming aroma of crushed green cardamom. The result is a velvety, copper-hued beverage that balances the tannins of the tea with a deep, caramelized sweetness.
🥗 Ingredients
The Tea Base
- 3 tablespoons Loose-leaf Black Tea (Preferably Assam or Ceylon for a bold flavor)
- 1.5 cups Water (Filtered water is best)
The Dairy & Infusions
- 1.5 cups Whole Milk (Full fat provides the best mouthfeel)
- 4 pieces Green Cardamom Pods (Lightly crushed to release oils)
- 1/2 inch Fresh Ginger (Peeled and thinly sliced)
- 1 small piece Cinnamon Stick (Optional, for a woody depth)
Sweeteners & Finishing
- 2 tablespoons Dark Brown Sugar (Adjust to taste preference)
- 1 tablespoon Condensed Milk (For extra richness and shine)
- 1 pinch Sea Salt (To balance the sweetness)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan, combine the 1.5 cups of filtered water with the sliced ginger and crushed cardamom pods.
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2
Bring the water to a rolling boil over medium-high heat, allowing the spices to infuse for about 2-3 minutes until the water turns slightly fragrant and golden.
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3
Add the loose-leaf black tea to the boiling water. Reduce the heat to medium and let it simmer for 3 minutes to create a very strong tea concentrate.
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4
Pour in the whole milk slowly. You will see the dark tea swirl into a beautiful tan color.
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5
Increase the heat slightly and wait for the mixture to reach a 'rising boil.' Watch closely so the milk does not boil over the sides of the pan.
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6
Just as the milk rises to the brim, lift the pan off the heat or turn the flame down to low. This aeration process helps develop a creamy texture.
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7
Stir in the dark brown sugar and the tablespoon of condensed milk, whisking gently to ensure everything is fully dissolved.
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8
Let the tea simmer on low heat for another 2-4 minutes. The longer it simmers with the milk, the thicker and more 'cooked' the flavor will become.
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9
Add a tiny pinch of sea salt. This is a secret chef's trick to make the tea flavors pop.
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10
Using a fine-mesh strainer, pour the tea into a teapot or directly into two warmed mugs, discarding the tea leaves and whole spices.
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11
For a traditional frothy finish, pour the tea back and forth between two containers from a height of about 12 inches (the 'pulling' technique).
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12
Serve immediately while steaming hot, ensuring each cup has a nice layer of foam on top.
💡 Chef's Tips
Always use high-quality loose-leaf tea rather than tea bags for a deeper, less bitter tanin profile. If using non-dairy milk, oat milk is the best substitute as it mimics the creaminess of dairy without curdling. Do not skip the 'rising boil'—bringing the milk to the brink of boiling over twice creates a unique caramelized dairy flavor. Adjust the ginger quantity based on your preference for 'spice' heat; more ginger makes for a great throat-soothing drink. If you prefer a cold version, let the tea cool completely and pour over large ice cubes to prevent rapid dilution.
🍽️ Serving Suggestions
Pair with warm, buttery shortbread cookies or digestive biscuits for a classic afternoon treat. Serve alongside spicy vegetable pakoras or samosas to contrast the sweetness of the tea. Enjoy with a slice of lightly toasted banana bread. For a decadent twist, top with a dusting of cinnamon powder or freshly grated nutmeg.