Ingredients
4 tablespoon white sugar 50 g
4 cups hot water
2 tablespoon loose black tea or 3 tea bags, like lipton red label orenglish breakfast
6 pods whole cardamom
3 whole cloves
pinch saffron threads (like 5-6 threads)
3 slices of whole ginger root, or pinch of ginger powder optional
2/3 cup evaporated milk 170g
Instructions
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.