An extremely delicious sweet, spicy and creamy black tea drink from south Asia.
This recipe is one of our favorites from:
Flavorful Barista : Coffee and Tea Recipes
Available for both smartphones and tablets on Amazon.com
Yield: 8 ounces (250ml)
Prep time: 12 Minutes
Total time: 16 Minutes
1 teaspoon (5 ml) loose leaf black tea
1/2 teaspoon (2.5 ml) cinnamon
1/4 teaspoon (1.25 ml) ginger
1/8 teaspoon (.5 ml) allspice
4 ounces (120 ml) distilled or filtered water
4 ounces (120 ml) milk
1 ounce (30 ml) brown sugar, packed
1/2 teaspoon (2.5 ml) vanilla extract
If you do not have a teapot for brewing loose leaf tea, you may substitute using tea bags for brewing.
1) Put the kettle on and begin heating your water.
2) Use 1 teaspoon (5 ml) of loose leaf tea for every 8 ounces of water, unless the tea tin instructs you differently.
3) When the water has almost reached the boil, about 150F (65C), insert a the strainer over your teapot. Measure your tea into the strainer. If you don’t have a teapot with a built-in strainer, you can just measure the leaves directly into the pot. If you don’t have a thermometer handy, you can tell the water temperature by watching the bubbles. Small bubbles will float to the surface of the water at about 160F (71C), and you’ll see strings of bubbles from the bottom of the kettle at about 180F (82C). After that, you’ll have a full rolling boil.
4) When the water begins to boil, turn off the kettle and pour it over the tea leaves and spices into the teapot. Put the lid on to steep.
5) Steep anywhere from 4 to 5 minutes. The longer the tea steeps, the stronger the tea will taste.
6) Meanwhile, in a small saucepan, combine the milk, brown sugar and vanilla extract. Let the mixture cook and stir over medium heat until heated through and sugar is dissolved.
7) Pour milk mixture into mugs; stir in tea.
8) Dollop with whipped topping and sprinkle with nutmeg if desired.
Calories (kcal) 190
% Calories from Fat: 18%
% Calories from Carbohydrates: 74%
% Calories from Protein: 8%