Milk Tea with Cardamom Cinnamon and Ginger

Introduction

You boil cardamom, cinnamon, and grated ginger in water, steep the tea leaves under cover, then finish with boiled milk and sugar. The result is a spiced milk tea for two that works well with savory snacks like samosas or kachoris and comes together quickly.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Servings: 2

Ingredients

• Cardamom
• Cinnamon
• Ginger, grated
• 2 spoons tea leaves
• ½ cup milk
• Sugar to taste

Instructions

1. Bring 1 ½ cups water to a boil, add the fresh spices, and boil for 1 minute.
2. Add the tea leaves, cover, and steep for 3-5 minutes
3. Bring the milk to a boil.
4. Strain the tea mixture to remove the solids.
5. Add milk and sugar, and serve hot with samosas or kachoris.

Variations

• Swap the ½ cup milk for oat milk if you want a dairy-free version; the tea stays creamy but tastes slightly lighter and a bit sweeter.
• Increase the Ginger, grated, if you want more heat and a sharper finish that cuts through fried snacks well.
• Use jaggery in place of Sugar to taste for a deeper, more caramel-like sweetness.
• Steep the 2 spoons tea leaves closer to 3 minutes for a lighter cup or 5 minutes for a stronger, more tannic tea.
• Reduce the milk slightly if you want the spice and tea flavors to read more clearly and the texture to feel less rich.

Tips for Success

• Grate the Ginger, grated, finely so it releases flavor fast during the 1-minute boil.
• Keep the pot covered during the 3-5 minute steep so the tea stays hot and extracts evenly.
• Watch the milk closely when you bring it to a boil; it can rise fast and spill over.
• Strain the tea mixture thoroughly so you remove the tea leaves and spice solids before adding milk.
• Add Sugar to taste after the milk goes in, since the sweetness level changes once the tea is diluted.

Storage and Reheating

Store leftover tea in a sealed jar or airtight container in the fridge for up to 2 days. Do not freeze it; milk tea tends to separate and lose its texture after thawing.

Reheat gently on the stovetop over low heat until hot, stirring once or twice. You can also microwave it in short intervals, stirring between each, but avoid overheating or the milk can develop a cooked flavor.

FAQ

Can you use ground spices instead of fresh spices?

You can, but the texture is not as clean and the flavor can turn muddy. If you use ground spices, keep the amount small and strain very well.

How long should you steep the tea leaves?

Steep for 3 minutes if you want a lighter cup and up to 5 minutes if you want stronger tea flavor. Past that, the tea can get bitter.

Can you make it without milk?

Yes. Skip the ½ cup milk for a lighter spiced black tea, and adjust the sugar down since milk usually softens the tea’s bitterness.

Can you make it ahead?

Yes. You can make and strain the spiced tea base ahead, then refrigerate it and boil the milk when you are ready to serve for a fresher result.