| Component | Mass/Vol | Role |
|---|---|---|
| sugar | 4tbsp | other |
| water | 4cups | other |
| tbsp loose black tea (or 3 tea bags, like lipton red label orenglish breakfast) | 2tbsp | other |
| pods whole cardamom | 6 | other |
| whole cloves | NaN | other |
| pinch saffron threads (like 5-6 threads) | NaN | other |
| slices of whole ginger root, or pinch of ginger powder (optional ) | NaN | other |
| milk | 0.7cup | other |
Nutrition values are approximate and may vary based on ingredients and preparation method.
In a medium saucepan over medium heat, add the sugar. Let the sugar melt and caramelize without stirring or disturbing it. Once it has turned a golden caramel, slowly stream in the hot water. (If some parts of the sugar clump and harden, don't worry they'll melt as the water boils).
Add the tea, the cardamom, cloves, saffron, and ginger. Boil for 5-7 minutes or so until spices are fragrant, then add the evaporated milk.
Lower the heat slightly until tea is at a steady, low simmer. Simmer for 8-10 minutes until tea thickens slightly.
Transfer the tea to a tea pot, using a strainer while pouring so you can separate the tea leaves and spices.
Enjoy hot! Utter comfort.