This spiced milk tea recipe from Oman is traditionally served hot and made with sweetened condensed milk, cardamom, ginger, and cinnamon. It's a staple of roadside tea stands.
This spiced milk tea, which is much sweeter than traditional chai thanks to sweetened condensed milk, was introduced by the large South Asian immigrant population in Oman, according to author Felicia Campbell, who also explains it’s a staple at roadside tea shops.–Renee Schettler Rossi
How To Serve Spiced Milk Tea
When our recipe testers made this recipe, there was a little confusion over exactly how to serve the spiced milk tea. See, the tea is quite sweet. As such, it’s intended to be doled out in very modest amounts and is, according to custom, sipped from teensy cups. When the spiced milk tea is served according to tradition, this recipe yields 4 to 6 servings of no more than 4 ounces (1/4 cup) each, whereas those of us not familiar with Eastern cultures and accustomed to filling a capacious mug to the brim will find that it only provides 2 servings of this size. But once again, tradition trumps convention, as this tea is probably a touch too sweet for such an oversize indulgence.
Spiced Sweet Milk Tea Recipe
- Quick Glance
- 5 M
- 10 M
- Serves 4 to 6
- 6 to 8 whole cardamom pods, lightly crushed
- 2 whole cloves
- 1/2 large or 1 small cinnamon stick
- 2 1/2 cups cold water
- 2 thin slices fresh ginger, crushed
- 1/4 to 1/2 cup sweetened condensed milk
- 3 black tea bags, or 1 1/2 tablespoons loose black tea
- 1/4 teaspoon ground cardamom
- 1. Toss the cardamom pods, cloves, and cinnamon stick in a dry skillet and place over medium-high heat, shaking the skillet occasionally, until the spices are fragrant, 1 to 2 minutes.
- 2. Dump the toasted spices in a small saucepan and add the water and ginger. Bring to a gentle boil, then lower the heat and simmer until the mixture is fragrant, about 2 minutes. Stir in the milk and let it come to a simmer. Add the tea bags and gently simmer for 1 minute more. Turn off the heat, stir in the ground cardamom, cover, and let steep for 2 to 3 minutes. Strain and serve in small glasses or cups.
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