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.
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