Naqiyah's Masala Tea
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The best way to measure out the exact quantity of liquid you require is to use the mug that you will serve in as a guide.
I also found that the type of pot you use aids in even distribution of the heat and prevents the scorching of the milk at the bottom of the pot. Where possible and available, use a non-stick teapot with a pouring spout and heat-resistant handle.
Always use boiled water from the kettle.
I would suggest using loose-leaf tea but I understand that this isn’t always available and that you might not have access to good quality tea leaves. In South Africa, two accessible and widely used teas are Five Roses and Lipton. They vary in strength; therefore, the taste and colour of your tea might be different. While the recipe might call for 3 teabags, the strength of the Lipton Yellow Label tea is slightly weaker. I would suggest adding one more tea-bag to add more depth and flavour to the tea.
When making Masala tea, I suggest using full cream milk. Fat-free or skim milk will alter the colour and strength and even the viscosity. I also feel that the amount of milk that you add depends on your preference. Some prefer a slightly darker brew while others might prefer a milkier tea.
Whilst it is customary (in my household) to serve tea in mugs, many prefer daintier teacups. Do what is comforting to you.
Ingredients
For 2 cups of Masala Tea served in mugs
2 ¼ cups boiled water
1 tbsp bruised cardamom pods (green)
¼ tsp whole black peppercorns
4–5 whole cloves
1 small cinnamon stick, broken piece, a whole scroll (roughly 2cm)
2cmx1cm ginger cube, cut or grated (for more flavour)
3 Five Roses tea-bags (or 4 Yellow Label Lipton tea-bags)
½ cup full cream milk
Method
Add the spices to the water on the stovetop.
Allow to come to the boil and bubble for 3 to 5 minutes.
Add the tea-bags and boil for a further 7 minutes.
Add the milk. You might require more if your preference is milky.
Remove the tea-bags and allow the tea to come to a full boil, bubbling to the brim of the pot.
Strain the spices and discard.
Pour into the mugs and sweeten with sugar.
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