Spiced Saffron Milk Tea

Allergens

Milk, Honey (for vegan option, use agave or maple syrup)

Ingredients

• 2 cups whole milk
• 1/4 cup loose leaf black tea
• Pinch of saffron threads
• 3 green cardamom pods, crushed
• 1 cinnamon stick
• 1/4 cup sugar or honey, to taste
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• Pinch of freshly ground black pepper

Instructions

1. In a saucepan, combine the milk, black tea, saffron threads, crushed green cardamom pods, and cinnamon stick. Bring to a gentle simmer over medium heat, stirring occasionally to prevent scorching.
2. Lower the heat and let the mixture steep for 5 minutes, allowing the flavors to meld and deepen.
3. Strain the tea into a clean saucepan, pressing on the solids to extract as much flavor as possible. Discard the solids.
4. Add the sugar or honey, ground nutmeg, ground cardamom, cinnamon, and black pepper to the saucepan. Stir until fully incorporated and dissolved.
5. Heat the mixture gently over low heat for 2 3 minutes, allowing the flavors to meld once more. Do not boil.
6. Remove from heat and allow to cool slightly. Strain again into a teapot or directly into serving cups. Garnish with saffron petals and cardamom pods. Serve immediately.

Chef’s Insight

The key to this recipe is allowing the flavors to meld together, so don't rush the steeping process.

Notes

This creamy, aromatic Spiced Saffron Milk Tea brings a touch of India to your dessert table with every sip.