Back to 2 servings 1.5 cup water 1.5 cup whole milk, or the milk you normally use 2 teaspoon loose CTC black tea, or strong black tea; two tea bags can replace it 2 teaspoon sugar, adjust to taste, up to 3 teaspoons 2 cardamom pods, lightly crushed, optional 1 small piece of cinnamon stick, optional 2 cloves, optional 1 teaspoon fresh ginger, grated, optional
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1 Step 1: If using spices, lightly crush the cardamom and cloves in a mortar and pestle to release their flavor.2 Step 2: Bring the water and any spices to a gentle boil over medium-high heat, then simmer for 2 to 3 minutes until the water is fragrant.3 Step 3: Add the tea leaves and simmer 2 to 3 minutes more, until the water takes on a light brown color.4 Step 4: Pour in the milk, stir gently, and reduce the heat to medium or medium-low so it does not boil over or scorch.5 Step 5: Simmer for 2 to 4 minutes, stirring often, until the tea turns a rich tan to rosy orange-brown. Lower the heat if it begins to bubble over.6 Step 6: Stir in the sugar until fully dissolved, and taste a small spoonful for strength and sweetness.7 Step 7: Turn off the heat, strain through a tea strainer into cups, and serve hot.getsaucepan.com/r/cd2c680c-8203-5336-869b-3a7e9267f0bb
Cook this in Saucepan Cha Bangladeshi Milk Tea (Dudh Cha) as one big step at a time. Hands free, with timers that ring.
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