Masala tea
Votes: 14
Time: 25 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
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:
- 4 tsp strong black tea (robusta is best)
- 4 tbsp of water
- 4 cups of milk
- 1/2 tsp cardamom seeds
- 1/2 teaspoon black peppercorns
- 1/2 tsp whole cloves
- 1/2 tsp cinnamon pieces
- 1 star anise (read)
- 1 whole nutmeg
- 1 teaspoon peeled and chopped fresh ginger
- 1 Madagascar Bourbon vanilla bean, finely chopped
- 225 gr. honey category "A"
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Cooking the dish according to the recipe:
- Bring water and milk to a boil in a saucepan. Add the remaining ingredients, except honey, reduce heat, and simmer, covered, for 10-15 minutes. Remove from heat and strain into a pitcher*. Add honey and stir well. Store in the refrigerator. Serve hot or cold.
*Advice: If you are using a glass jug, warm it well before pouring hot tea.
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