A slightly salty, creamy, and comforting black milk tea, flavored in the style of the Central Asian steppes. A traditional Uyghur and Kazakh drink served piping hot in bowls.
Ingredients
- 8 g Loose-leaf black tea (Ceylon or Yunnan)
- 1 l Water
- 50 cl Whole milk
- to taste Fine salt
- 1 tsp Unsalted butter
- to taste Shelled English walnuts
Method
- Bring the water to a boil in a heavy-bottomed saucepan.
- Add the black tea leaves, lower the heat, and simmer for a few minutes until you have a dark, fragrant infusion.
- Pour in the cold whole milk, then slowly bring the temperature back up without letting it boil.
- Stir in the unsalted butter until completely melted, creating a velvety texture.
- Add the fine salt a small pinch at a time, tasting as you go, until you achieve a distinctly salty but not overpowering flavor.
- Simmer over very low heat for a few more moments so the flavors meld.
- Strain the tea through a fine-mesh sieve directly into preheated bowls or mugs.
- Scatter crushed English walnuts over the top and serve immediately, piping hot.
Nutrition
Per serving
- Energy
- 95.4 kcal
- Protein
- 4.7 g
- Carbohydrate
- 7 g
- Fat
- 5.57 g
- Fibre
- 0.65 g
- Calcium
- 135.69 mg
- Iron
- 0.32 mg
- Magnesium
- 16.81 mg
