Back to 2 servings 2 cups water 1 cup whole milk, full-fat gives a creamier cup; oat milk works for dairy-free 2 teaspoons loose black tea leaves, strong black tea such as Assam or Nepali Ilam 1 inch fresh ginger, crushed 2 green cardamom pods, lightly crushed 1 small cinnamon stick, optional 1 whole clove, optional, 1 to 2 2 teaspoons sugar, 2 to 3 teaspoons, adjusted to taste
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1 Step 1: Bring the water to a gentle boil in a small saucepan over medium heat.2 Step 2: Add the crushed ginger, cardamom and any optional cinnamon or cloves and simmer for 2 to 3 minutes until fragrant.3 Step 3: Stir in the loose tea leaves and simmer 2 to 3 minutes more, until the water turns a deep reddish-brown.4 Step 4: Pour in the milk, stir well and keep the mixture at a gentle simmer over medium heat, watching so it does not boil over.5 Step 5: Stir in the sugar to taste and simmer 3 to 5 minutes more, stirring now and then, until the tea is a warm caramel-brown and smells richly spiced.6 Step 6: Strain into cups and serve hot.getsaucepan.com/r/84c40c90-8847-547f-b884-4e2b17c3a05e
Cook this in Saucepan Nepali Spiced Milk Tea (Chiya) as one big step at a time. Hands free, with timers that ring.
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