Doodh Patti Chai
Strong black tea brewed straight in milk, the way it is poured at dhabas across Pakistan. Add cardamom if you like.
Ingredients
Equipment: Small saucepan, strainer
Method
Bring milk, water and cardamom to a boil in a small pan.
Add tea and sugar. Simmer on low, letting it rise and fall two or three times, until deep caramel in colour.
Strain into cups, pouring from a height for a light froth.
Cooking tips
- Letting it rise and settle a few times gives the stronger, kadak flavour.
Substitutions
- Whole milk → evaporated milk for extra body
Serve with
With pakoras, rusks or nimko.
Storage
Best fresh.
Reheating
Rewarm gently; don’t boil it again.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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