Ingredients
Units
Scale
- 12 green cardamom pods
- 9 black peppercorns
- 4 cloves
- 1/2 teaspoon fennel seeds
- 1/2 cinnamon stick, broken in half
- 1 1/4 inch piece ginger, roughly sliced
- 1/2 tbsp. freshly-grated nutmeg
- 1/2 tbsp. mace
- 1 1/2 cups whole milk
- 1/2 cup sweetened condensed milk
- 1 tablespoon jaggery powder (or to taste)
- 1 tablespoon Dilmah Pure Ceylon tea leaves (or any other full-bodied black tea)
Instructions
- Lightly toast the whole spices in a hot, dry skillet. Using a mortar and pestle, pound the cardamom pods, peppercorns, cloves, fennel seeds, cinnamon stick and ginger into a coarse paste.
- Put the pounded spices, nutmeg, mace and the milks into a small saucepan and place over medium heat. Stir in the jaggery and bring to the boil.
- When the milk reaches boiling point, immediately remove from the heat and gently stir in the tea leaves. Cover and infuse for 5 minutes.
- Pour the tea through a small sieve into a jug. To create a froth, pour the tea into four small glasses from a height (about 30 cm/12 inches).
- Prep Time: 0 hours
- Cook Time: 0 hours