Kulhad Chai — Milk Tea in a Clay Cup
Measured black milk tea served in two small food-safe clay cups.
By Krishna Sahani
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Equipment: Deep small saucepan
Fine mesh strainer
Spoon
Two food-contact-rated kulhads
Ingredients
Tea and milk
Optional sweetener
Instructions
-
Brew black tea
Bring 300 ml water to a boil, about 100°C / 212°F. Add 6 g black tea and simmer for 2 minutes. -
Add milk
Add 200 ml milk and optional sugar. Let the tea rise, lower the heat and simmer gently for 2 minutes, watching for boil-over. -
Strain into kulhads
Strain into two clean food-contact-rated kulhads. Yield about 350–420 ml; let cool to a safe sipping temperature.
Brewing notes
Notes
Start with 6 g tea per 300 ml water, then add 200 ml milk. Water boil about 100°C / 212°F; 2-minute tea simmer and 2-minute milk simmer. One cooked infusion. Serve in food-safe kulhads; do not heat an ordinary kulhad over flame.
Storage
Serve fresh; refrigerate any strained remainder promptly in a covered food-safe vessel and reheat gently.