Ingredients
- 500ml full-fat milk
- 2 tsp loose-leaf black tea (Kenyan or Assam)
- 1.5 tsp sugar (or to taste)
- A pinch of cardamom powder (optional)
Step-by-Step Instructions
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1. Pour milk into a heavy saucepan over medium heat.
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2. When milk begins to simmer (watch carefully!), add the loose-leaf tea and stir.
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3. Stir constantly as the milk rises. Let it almost boil over, then lower the heat.
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4. Repeat this 3-4 times over 5-6 minutes — this is what creates the froth and depth of flavour.
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5. Add sugar and cardamom if using. Stir well.
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6. Strain through a fine sieve into warmed cups and serve immediately.
👨🍳 Chef's Notes
Never let the milk actually boil over — just bring it to the edge each time. This repeated rising is the secret to proper doodh pati.