Mar 05, 2007 17:08
TIBETAN MILK TEA
Makes 4 cups.
A wonderfully spiced tea. The most popular hot drink at Kopan Monestary.
3 cups water
1 cup milk
5 slices fresh ginger root {coin size}
4 cinnamon sticks
6 pale green cardamom pods, peeled
1 tablespoon tea leaves, Darjeeling, or a similar black tea
3 tablespoons sugar
In a saucepan, bring water, ginger, cinnamon, and cardamom seeds to a boil. Add tea leaves and remove from heat. Allow to steep 5 minutes. Add hot milk. Add sugar to taste. Pour through a strainer. Serve hot.
Source: "The Kopan Cookbook - Vegetarian Recipes from a Tibetan Monastery" by Betty Jung
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