Indian masala tea
Votes: 6
Time: 1 hour 20 min.
Complexity: average
Servings: 8 - 10
Complexity: average
Servings: 8 - 10
Indian masala tea - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 level tsp black tea leaves (preferably Taj Mahal) or black tea of your choice
- 2 tbsp of water
- 1 piece cinnamon stick (2.5 cm)
- 4 crushed green cardamom pods
- 4 buds of cloves
- 1/2 star star anise
- 2 medium-sized slices of fresh ginger
- 2 teaspoons of honey or a little more to taste
- Whole milk or low-fat cream (10-12%)
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Recipes with similar ingredients: black tea, masala tea, cinnamon, cardamom, carnation, star anise, ginger root, milk, cream, honey
Cooking the dish according to the recipe:
- In a medium saucepan, bring the water, all the spices, and ginger to a boil over medium heat. Turn off the heat and let the spices sit for 15 minutes.
- Bring the mixture back to a boil, then add the tea. Turn off the heat and let the tea steep for 3-5 minutes, depending on how strong you like it. Add honey and milk if desired. Strain into a bowl or pitcher and serve!
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