Sunday, December 16, 2012

Recipe: The Relaxation that is Milk Tea

I will boldy admit that milk tea is not quite the same using a milk substitute. And, believe you me, you all coconut milk or almond milk is just gross. Soy is pretty good, and a mixture of soy with coconut milk is lovely.


Milk Tea (Two Varieties)

Originally posted on This, That, and the Other

Milk tea is delicious with all sorts of teas, but my favorites are a classic English Breakfast or Irish Breakfast, Chai, or Earl Grey. I want to try to make this with a black vanilla or marzipan tea, when I can get my hands on them again. 

Milk Possibilities
All soy milk, or blend of soy milk and water
2 cups soy milk, 1 cup water, and one cup coconut milk (recommended) 

#1 (The Best Way)
Put four cups of milk and 1 heaping tablespoon of loose leaf tea (or 2-3 tea bags) into a small-medium saucepan over medium heat. Stir occasionally until the milk starts to simmer. Stir/whisk often for 4-5 minutes as the milk simmers, then reduce the heat to low (or medium-low, depending how hot your stove gets). Continue to cook the tea for at least ten more minutes, but really, the longer it cooks, the better it will be, so I suggest letting it simmer for 45-60 minutes on low. Add a splash of real vanilla if desired, strain, and serve. You can also sweeten the tea many ways (succanat, sugar, brown rice syrup, maple syrup), but my very favorite is brown sugar.

#2 (For Milk Tea in a Hurry)
This milk tea won't have the complexity or rich texture, but it's ready in a few minutes. That's right, you nuke it! Just make sure that whatever the microwave-safe implement you use to cook the milk in, it has at least 2x the capacity for the milk you're using (for four cups of milk, use something that holds at least 8 cups), unless you fancy wiping down your microwave. Microwave on high for 4-6 minutes, letting the milk get to a nice rolling boil so it cooks down a little. Strain, sweeten, and serve as you would above.

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