Today’s post is just a depiction of how I make my tea. Coming to making the tea, the recipe is courtesy my HD. When we got married, I was a complete zero in cooking. I could not make a decent tea, which was something my HD couldn’t take. So the first lesson he taught me was how to make tea. Even though, I have now perfected it (so I say!!!) after almost 9 years of practicing still sometimes he feels that I have not reached its pinnacle I know, husbands are also hard to satisfy at times! I don’t mean to say HD is demanding, in fact, he is the most flexible man I have found in my life, but when it comes to his tea, no compromise!!! My tea is pretty strong, so if you are somebody who loves it more milky, you can reduce the quantity of tea. I am putting in a couple tips below, which may be helpful, I hope… 🙂
Now why didn’t I add the sugar in the beginning? I used to do that till very recently and wait for ages for the tea to start boiling, in the process my tea used to get too strong to actually get the taste of it. Recently, when I visited a family friend, I saw her adding sugar after the tea boiled. When I enquired, she said that she had seen in a video that sugar slows down the boiling process of water. And yes, it seemed to be true!!! Without the sugar, the milk with tea boils faster and you are able to control the strength of the tea… Interesting, isn’t it?
Updated January 9, 2019: While working on a post, I realized that this recipe needs some updates, so editing the recipe with all tips… 🙂
- 1 cup water
- 1 heaped tbsp milk powder (refer notes)
- A fat pinch of cardamom powder or 1 cardamom crushed
- A dash of dry ginger powder (optional)
- ½ tbsp tea powder
- 1 tbsp sugar (to taste)
- Mix ingredients from water to dry ginger powder, if using, in your saucepan.
- Keep it on medium flame and as it starts becoming hot, add the tea powder.
- Once it starts boiling, check if it as per your required strength. If not, then keep it on low flame and continue boiling till the desired strength is reached.
- Switch off the flame and mix in the sugar.
- Now pour half into a glass and pour it back. This will ensure proper mixing.
- Finally, pour into your mug using a lifted sieve to get those bubbles on the top. Actually pouring it from a height gives it kind of a different flavor. I guess you have to try it to know it!!! 🙂
- Enjoy hot!
You can make the tea plain without any of the spices.
You can use tea bags, but it will not give you the extra strength. If you want lighter milk tea, one tea bag should be more than sufficient.
On a personal note, I prefer Eastea or Kannan Devan tea for preparation. Once you get used to the hang of drinking tea, each tea powder will have its difference. It's just like having Bru or Nescafe, though it takes time to be evident!