I was eased in gently with my impromptu cooking lessons in Jaipur, first being taught how to make masala tea. Now, keeping in mind I was taught to do this in a volunteer’s hostel, this is a recipe to make 30 cups! So if you follow it, do cut things down assuming you’re making tea for less!
- 1.5 litres of milk
- 1.5 litres of water
- A good thick inch of ginger
- 8 table spoons of sugar
- 3 cardamons
- A pinch of cloves
- A dash of black pepper
- 5 tablespoons of black tea leaves
1. Smash up your ginger good and proper
2. Set this to one side, and in a large saucepan put your milk and water. Bring to a boil.
3. Once at a boiling temperature, keeps stirring and add the entirety of your ingredients
4. Reduce the heat and simmer for 10 – 15 minutes
5. Return to a boiling temperature. As soon as the milk reaches this temperature, remove from the heat.
6. Using a colander, strain your tea through into a serving pot, leaving behind and lumps and bumps
7. Serve and enjoy!