2 small jugs or large mugs to brew, then "stretch" your tea
strainer
mug or cup for your tea
Ingredients
2heaped tspblack tea leaves3 tea bags (tea bags are lighter)
250mlboiling water
2Tbspcondensed milk
1Tbspevaporated milkoptional
Flavourings (optional)
2cardamom pods(or ⅛ tsp ground cardamom)
1clove
½fresh gingergrated
sprinkle of cinnamon
Instructions
The Traditional Method - on the Stove
Heat your water and both milk in a small saucepan on the stove on medium heat. Keep a super close eye on it as it will boil over in the blink of an eye.When it starts to bubble at the edges, lower the heat to medium-low to stop it from boiling over.
Add 1½ tsp of the tea, along with any spices and fresh ginger you may be using.Simmer on low for 3 minutes. Add more milk if it's too strong. Just bear in mind that condensed milk is sweet.
Warm up a small jug. Then, strain the tea into the jug.Pour the tea from the jug to your chosen mug and back again. Put as much distance between the 2 as you dare. Repeat this until you have some froth. Do it over the sink, because I’m sure some of it will spill!
Finish off with a sprinkle of cinnamon.
The Cheat's Method
Pour the boiling water onto the tea leaves, add the spices and ginger if using, and leave to steep for 4 minutes.
250 ml boiling water, 2 heaped tsp black tea leaves
Strain and stir in the condensed milk and evaporated milk, if using.
2 Tbsp condensed milk, 1 Tbsp evaporated milk
Give your first jug a quick water rinse. Then, pour the tea from one jug to another and back again. Put as much distance between the 2 jugs as you dare. Repeat this until you have some froth. Do it over the sink, because I’m sure some of it will spill!
Finally, pour into a clean mug or cup, and finish off with a sprinkle of cinnamon.