Black Pepper Chai
Pepper-forward black milk tea made from whole peppercorns, Assam CTC tea, water and milk.
By Krishna Sahani
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Equipment: Small deep saucepan
Fine strainer
Mortar or flat side of a knife
Two heat-safe cups
Ingredients
Instructions
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Crack and infuse pepper
Lightly crack 6 whole black peppercorns. Bring 300 ml water and the pepper to a boil (about 100°C / 212°F at sea level), then simmer for 3 minutes.100°C / 212°F
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Brew black tea
Add 6 g Assam CTC black tea, stir once and keep at a gentle boil for 2 minutes.Gentle boil
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Add milk
Add 200 ml milk and optional 8 g sugar. Let the liquid rise once, reduce the heat and simmer gently for 2 minutes; watch for foaming.Gentle simmer
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Strain and serve
Turn off the heat. Strain immediately into two heat-safe cups; cool before drinking. One cooked infusion only; discard the used tea and pepper.
Storage
Best served fresh. Strain leftovers and refrigerate in a covered container within two hours; reheat gently.