|Author:||Sorting Last Post on Top ↓ Message:||
Are you sure you are making it right? what I have seen is the milk/water with the spices is heated up, sometime the spices are added here, and after a time the tea is added and the mixture is taken off the heat
Mike the Hillwizard
Where the dear and the antelope play. Where seldom is heard a discouraging word and
the potters are all covered in clay.
Good evening everyone! I need some tips on how to properly boil milk. Tonight I attempted making traditional spiced chai tea by bringing 3/4 cup water and 1/4 cup 1% milk to a rolling boil with a tea bag, then reducing heat and simmering for 2-4 minutes. I'm not sure how long I had the water/milk mixture over high heat but it must have been at least 5 minutes, likely more. It never got to what I would call a rolling boil except where the tea bag was floating around. I didn't notice the milk had curdled somewhat till I was pouring it into a tea cup. Is there a trick to boiling milk I'm not aware of? This happens every time I have to do so for a recipe :(. Thanks for you help :).