Combine the milk, tea and sugar in a small saucepan and bring to a boil.
Wash a thumb-sized piece of fresh ginger. Pound until flat - juice should begin to ooze.
Add the ginger to the milk-tea mixture when it begins to boil.
Reduce the heat, letting it all simmer for 2-3 minutes.
Pour the milk into a saucepan, add the vanilla, and bring to a simmer, stirring often.
Remove the pan from the heat and let it stand until the milk is cool.
Place the tea leaves in the teapot and add the boiling water.
Cover with a towel and steep 5 minutes.
Pour about 1/4 cup of the cooled milk into the teacups. Stir and strain the tea into the cups.
nce syrup is chilled, combined tea, syrup, milk, and ice in a
Steep the tea bags in hot water until the color turns dark red, about 3 to 5 minutes. Discard the tea bags and let the tea cool.
Combine the ice cubes, sweetened condensed milk, and honey in a glass or cocktail shaker. Pour in the tea and mix well. (If the tea is still warm, the ice may melt; add more ice if desired.) A strong, flavorful milk tea is ready for you to enjoy.
In a small pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar to your taste and bring to a boil.
Turn off the heat and strain the tea into cups and add milk as per your taste.
Fill large pan 80% with water and bring to rapid boil.
add tea . boil two minutes.
add rounded tbs. chai masala, cinnamon, ginger, cardamom. boil 5-10 minutes, stirring occasionally.
add sugar. bring to soft boil, adjust heat to medium ( do not allow to boil over!).
add milk. allow to heat just under boiling. remove from heat. cool two minutes.
pour into cups using tea strainer. serve very hot.
Optional step and original to recipe (NOTE: *I skipped this part
br>Add the ginger and black tea to the boiling water. Simmer
Mix 1/2 cup milk and 1/2 cup half-and-half in a glass.
(you can use full 1 cup milk or full 1 cup half-and-half depend on your taste if you want it thicker or thinner).
Put tea bag, ground cinnamon, and ground ginger in it, microwave in high for 1.30 minutes.
Remove tea bag, add sugar, and rum.
You serve with cookies or bread for perfect companion.
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.
Gently 'bruise' the cardamon by smacking with a rolling to open the husk up a little.
Place the cardamon, milk & tea bags in a pan & slowly simmer for 5 minutes.
Remove from heat, mix in sugar & pour into cups to serve.
With the side of a cleaver or chef's knife, gently crush the whole spices, then add them to a small saucepan, along with ginger, cloves, tea leaves, and sugar.
Add in 1 cup water and bring to a boil over medium heat.
Cover pan and remove from heat; steep for 3 minutes.
Return pan to low heat and add in milk.
Bring to just a simmer, then pour through a fine-mesh sieve into 2 warmed teacups or small mugs.
Serve immediately.
Put powdered milk, vanilla bean (split in two
Put all the masala mixture ingredients in a spice mill or blender and grind well. You will only use a pinch of this mixture, the remaining can be stored in an airtight jar.
2. Pour the milk and 2 cups of water in a saucepan and bring to a boil.
3. Add in the sugar, tea leaves and masala. Stir until the mixture turns dark (8 minutes).
4. Remove from heat, strain into cups and serve hot.
up boiling water over 6 tea bags in a bowl; steep
Bring the water and ginger to a boil in a small pot. Once it is boiling, turn off the heat.
Stir in tea and cover. Let stand 3 to 5 minutes.
Stir in milk and sugar, and add more sugar if needed.
Pour the mixture through a sieve into a large (6-cup) blender, discarding the solids.
Blend the mixture until foamy (use caution when blending hot liquids), then pour into mugs. Serve immediately.
0 seconds).
Place a tea bag in the hot cup
Heat chocolate, water, sugar, and cinnamon stick over medium heat until melted and the cinnamon has infused into the mixture (about 5-10 minutes). Stir occasionally.
Stir in the creamy milk.
Fill your mug with a happy helping, then top with freshly grated nutmeg.
Heavenly.
Add anise seeds to 2 cups boiling water
Place 2 tea bags into 2 cups boiling water
*Steep both for 12 minutes and strain anise liquid into tea water
Each cup - garnish with walnuts.
Bring 6 cups water to boil in large saucepan.
Add tea bags, broken cinnamon sticks, and fresh ginger.
Remove from heat. Cover; steep 10 minutes.
Mix in juice concentrate and sugar. Chill until cold.
Strain tea mixture into pitcher. (Can be made 1 day ahead. Cover and chill.).
Fill 8 wineglasses with ice. Pour tea mixture over.
Garnish with cinnamon sticks and ginger rounds.