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Slightly crush the spices (cloves, cardamom, cinnamon, star anise) for maximum aroma.
In a small saucepan, bring the water, ginger, and crushed spices to a boil.
Add the loose tea and boil for 2 minutes.
Pour in the milk and sugar. Reduce heat and simmer gently—do not overboil.
Strain the tea into a cup and enjoy warm.
Serving and storage tips:
Best served fresh and hot.
You can double or triple the batch and keep it warm in a thermos for up to 2 hours.
Not recommended for refrigeration, as milk can alter flavor on reheating.
Variations:
Add black peppercorns for a spicy kick.
Use plant-based milk like oat or almond for a dairy-free version.
Replace sugar with honey or jaggery for a natural sweetener.
FAQ:
Can I use ground spices?
Yes, but whole spices offer a richer flavor and are easier to strain.
What type of tea is best?
Strong black teas like Assam or CTC work best.
Why simmer instead of boil with milk?
Milk can boil over quickly—simmering gently keeps it creamy and safe.
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