Milk tea

19 February 2015 @ 02:50 pm

Put as many mugs of whole milk into a pot as you are making. Bring the milk to a full, rolling boil. Add two heaping teaspoons of your favorite strong black tea (Assam, etc) per serving and keep it boiling for three to five minutes. Add a rounded teaspoon of sugar per serving about halfway through. Keep a close eye on it because it overflows easily, but you want to keep it fully boiling, not simmering. Strain into mugs when it is the color and strength you like. I love it, to me it tastes like “tea pudding.” I learned it from Bill Waddington of TeaSource, who learned it in India. of course.

About girasoleazzurra

GraceAnne Andreassi DeCandido. 75+. Feminist. Flower child. Works with words. Thinks with music. My belief system involves food and family. Wrote and spoke and published about libraries, librarians, writing, editing, and reading. Now retired. Putting some of that writing here.
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