- For the qaymaq:
- 2 cups (450 ml) whole milk, preferably both organic and from a Jersey cow
- 1/2 Tbsp. cornstarch
- 6 Tbsp. (75 ml) heavy cream
- For the tea:
- 3 cups (680ml) water
- 6 tsp. green tea
- 1/4 tsp. bicarbonate of soda
- 1 1/4 cups (280ml) whole milk, preferably organic and from a Jersey cow
- 6 tsp. sugar
- 2 tsp. freshly-ground cardamom
- 1/4 tsp. freshly-ground cloves
- 8 tsp. qaymaq
- ice cubes
- garnish with pulverized pistachios
- To make the qaymaq: add the milk to a pan and bring to the boil. Reduce heat and stir in the cream. Sieve in the cornflour, stir to mix, then whisk until frothy. Leave on a low heat. A thick skin will form on the top of the milk. This should be removed from time to time and collected in another pan until there is only a small amount of milk left. Place the pan with all the collected qymaq again on a low heat and leave for a couple of hours more. Then keep the qymaq in a cool place until it is needed.
- Put the water in a pan and bring to the boil. Add the green tea and boil for about 5 minutes until the leaves have opened up. Add the bicarbonate of soda and continue to boil for a couple of minutes more. The tea will rise to the top of the pan whilst boiling. Each time it does add an ice cube to reduce the temperature.
- Remove the pan from the heat and allow the tea leaves to settle. Strain off and discard the tea leaves. Put an ice cube into another pan and pour the tea into it from a height in order to aerate the tea. (A ladle could also be used to do the aeration). Repeat, pouring from a height from pan to pan, several times, adding an ice cube each time until the tea becomes a dark red color.
- Put the pan back on the heat and add the milk. The color of the tea will now be a purply-pink color. Slowly heat it to just below boiling point, then stir in the sugar, cloves and cardamom. Pour the tea into teacups and float two teaspoons of qaymaq on top. Sprinkle with pulverized pistachios and serve.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Beverages, Recipes