Indian Sweet Chai Tea

The first time I saw this recipe was in a Rick Stein program. Unfortunately, the recipe was not available on-line, and I didn’t pay attention enough to remember the exact amounts. So I forgot about it… until recently. I had a bit of condensed milk left from another recipe, and I thought of this to use it up. I just guessed the amounts, and it turned out very tasty. I was happy that I served small cups (instead of our usual large coffee/tea mugs), because it is very sweet. But the combination of the tea, spices, sweetness and creaminess is delicious!

Indian Sweet Chai Tea (2-3 small cups)

250 ml water
1 strip orange or lemon peel
3 cloves
3 cardamom pods
1 small cinnamon stick
few slices of fresh ginger
1 bag of black tea
100 g sweetened condensed milk

Pour the water in a small pan. Add the orange or lemon peel, cloves, cardamom, cinnamon and ginger. Bring slowly to the boil and leave to simmer for 5-15 minutes (depending on how intense you want the flavour of the spices to be). Add the bag of tea and leave to infuse for another 5 minutes, but make sure the water doesn’t boil, otherwise the tea will get bitter. Add the condensed milk and simmer for a little longer to warm through. Sieve and serve immediately.

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