- 2 teaspoons Tea Leaves
- 2 teaspoons Sugar (adjust to suit your taste)
- 1 cup Water
- 1/2 teaspoon fresh grated Ginger OR 1/4 teaspoon Dry Ginger Powder
- 1/4 teaspoon Nutmeg
- 2 Cloves
- 1/4 inch Cinnamon
- a pinch of Cardamom Powder
- 1 cup Milk (as required
- You can use any kind of tea leaves you have on hand. Usually, those dark brown tea leaves (preferably produced in India) work best
- Use more or less or no sugar as per your taste
- The amount pf spices mentioned here is just for your reference. You can omit or add spices to suit your taste buds.
- If you like a milder tea, use more milk. If not, you can increase the water & amount of tea leaves and reduce the milk. If you like a tea with more milk, you can reduce the amount of water by half and follow the same steps.
- To a pan with high sides, add water, tea leaves, sugar and all the spices. Bring it to a boil on medium heat. Let it boil for 3-4 minutes until the water has evaporated a bit and you have a dark concoction. At this point, you can switch off and filter out the tea if you like it without milk. Else, continue to the next step
- Add milk and let the mixture boil on medium heat. Once the milk starts to rise, you can switch off the flame. Else, you can reduce the flame and continue to boil for another minute for a darker flavor.
- Pass the tea through a sieve to catch the tea leaves & spices.
- Serve hot.
- Some people prefer making the concoction, and then separately adding hot milk later. You can do that too. However, I’ve found the best flavors in this method.
- Do not re-heat the tea. It just doesn’t taste good! If the tea is cold, discard and make again!