blue_hours_too (blue_hours_too) wrote in tibetanculture,

Newness & Tibetan Milk Tea

Name: Blue
Location: Los Angeles, California
What is your interest in Tibetan culture? What sparked that interest?:
Partly having grown up in Asia and having met people from Tibet in the process. The culture is simply interesting and the political situation deserves more attention than it's currently receiving.
Favorite Tibetan food:
Mar Jasha {Butter Chicken}, Achar {Spicy Sauce}, Sikharni {Dessert with pistachios} and various teas, including the one below.
I hope it's okay to post the recipe.

Makes 4 cups

A wonderfully spiced tea. The most popular hot drink at Kopan Monestary. Source: "The Kopan Cookbook - Vegetarian Recipes from a Tibetan Monastery" by Betty Jung

3 cups water
1 cup milk
5 slices fresh ginger root {coin size}
4 cinnamon sticks
6 pale green cardamom pods, peeled
1 tablespoon tea leaves, Darjeeling, or a similar black tea
3 tablespoons sugar

In a saucepan, bring water, ginger, cinnamon, and cardamom seeds to a boil. Add tea leaves and remove from heat. Allow to steep 5 minutes. Add hot milk. Add sugar to taste. Pour through a strainer. Serve hot.

x-posted to ethnic_cuisines
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