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Thethani

SRI LANKA

This warm, milky tea is extra sweet and extra comforting

SUBMITTED BY

Kevin

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Thethani

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Ingredients
  

  • 1 small knob fresh ginger enough for 1 tsp crushed
  • 2 cups filtered water
  • 1½ tsp loose leaf Ceylon BOPF black tea
  • 3 Tbsp sweetened condensed milk OR 2 Tbsp full-fat evaporated milk powder plus 3 tsp sugar

Instructions
 

  • Crush the ginger with a mortar and pestle till it disintegrates into small bits and set aside.
  • In a medium pot, bring the water to a simmer over medium heat. When you see small bubbles at the bottom of the pot, add the crushed ginger and the tea.
  • When the water comes to a rolling boil, turn the heat off and cover the pot. Steep the tea for 3 minutes.
  • Meanwhile, put the condensed milk (or milk powder and sugar) in a small pitcher.
  • Strain the tea into the pitcher through a fine mesh strainer. Stir until all the ingredients are fully combined.
  • Aerate the tea by transferring it between the pot and the pitcher a few times or by using an electric frother.
  • Serve and enjoy!

Notes

More can be found in Kevin's book, The Way of Chai
Course: Drink
Region: Asia

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