“Rather than adding milk to boiling water that has been infused with tea leaves, as is the fashion in lower Eorzea, Ishgardian tea is brewed by boiling yak milk and letting dried Coerthan tea leaves steep right into the hot liquid.” This one feels almost too easy, but I’m glad that I got to try making tea this way – I’d never had milk tea before!
I usually take my tea black and hot, but the milk in this tea makes it a luxurious, creamy treat. Channeling my inner Picard, I used loose-leaf Earl Grey tea and sweetened it with maple sugar as per the recipe. The hint of maple was really tasty with the citrus notes of the Earl Grey.
You can make this with just about any kind of tea and just about any kind of sweetener. (I bet this would be tasty with honey.) Black tea probably works best, since milk is more flavorful than water and you’ll need a stronger-flavored tea to match it. My recipe below makes enough for two mugs of milk tea, but it’s pretty easy to size up or down – fill a mug with milk, then pour that amount into your saucepan once per cup you want to make. And use 1 heaping teaspoon of loose leaf tea per cup you want to make.
Ishgardian Tea!
About 10oz of milk
2 heaping teaspoons of loose leaf Earl Grey (or any strong tea of your choice) tea leaves
Maple sugar to taste (or whatever sweetener you would like!)
Heat the milk in a saucepan over medium-low heat. Be careful not to let the milk boil – we only want to simmer the tea. Touch the milk with your finger; if it’s hot enough to make you say “Ouch!” and yank your hand back, it’s hot enough for tea. (I measured; I added the tea at about 180 degrees Fahrenheit.) Add your scoops of tea and steep according to the type of tea you chose, stirring occasionally to stop the milk from forming a skin; different teas have different steeping times. I steeped my Earl Grey in the hot milk for about five minutes. Strain the leaves out of the tea and pour into mugs or teacups, then sweeten to taste. A perfect rainy-day cup of comfort!
Oh… Oh my… O_O
I think there is a must recipe I will attempt to try here. It looks wonderful… ^_^
I think this would work beautifully with a vanilla chai… speaking of, I have some that I can use :3