Hot Chai is more commonly known as Teh Tarik in Malaysia. Teh Tarik literally means "pull tea" in Malay. This popular beverage is usually served in Indian tea shops or stalls.
My recipe combines two techniques I learned from watching fellow Malaysian Indians and South Asian Indians. Instead of adding condensed milk (Malaysian), I use fresh milk and add spices to enhance the flavor. I learn this trick from my good friend, Marina T.
I use Brooke Bond Red Label Tea Orange Pekoe or Boh Tea. Another alternative is Lipton Natural tea. Instead of 3 tsps, substitute with 3 bags. I like my tea strong and brownish in color. Reduce the amount of tea leaves/ bags if you desire a lesser flavor.
If you like a creamier tea, reduce water and increase milk of equal amounts.
Ingredients (makes 2 steaming cups):
3 tsps of loose black tea leaves, 1 cup of fresh milk, 1 cup of water, 1 clove, a dash of nutmeg powder and a dash of cinnamon powder. Sugar, sugar syrup or honey to taste.
1. In a small saucepan, boil water and add tea bags and spices. Add sugar or syrup (optional) over low heat. Stir occasionally and let tea seep
2. Add milk and stir until tea is blubbly. Remove from heat
3. Stir occasionally and let tea seep until the mixture turns brownish in color (approximately 3 mins)
4. Remove teabags and clove. Pour the mixture into a large cup. Add honey (optional)
5. To create the "pull" effect, pour the mixture into an empty large cup. Repeat another time so that the tea has bubbles. Be careful not to burn yourself!
6. Serve in two cups with your favorite biscuits