Ingredients
Tea
- 3 tspstrong loose black tea, a Kenyan or Assam blend
Milk
- 500 mlfull-fat milk
Sweetening
- 3to 4 tsp sugar, or to taste
Sometimes
- 2cardamom pods, crushed
- a small piece of cinnamon
- a few strands of saffron
To serve
- very hot, in small cups or glasses
Directions
- Use a strong black tea, and a fine-cut or dust grade extracts fastest. Now the milk, which must be full fat.
- Use full-fat milk, since the richness is the whole point. Semi-skimmed gives a thin drink that misses what doodh patti is for.
- Put the milk and tea leaves in a pan together and bring them slowly to a boil. The tea is boiled in the milk rather than steeped, which is what extracts enough strength.
- Bring it up slowly over a medium heat rather than fast.
- Repeat that rising and lowering several times. Each rise agitates the leaves and extracts more, which is exactly why it is done.
- Strain it through a fine sieve into cups. Now serving it out while very hot.
- Serve it very hot in small cups or glasses rather than large mugs.
Technique
- It is brewed entirely in milk with no water at all.
- Repeatedly letting it rise and lowering it is what extracts the strength.
- Mass tea drinking followed early-1900s campaigns promoting the crop.
Substitutions
- Any strong black tea, and dust grade extracts fastest.
- Evaporated milk diluted slightly, as in Gulf karak.
Variations
- With cardamom, which is the commonest addition.
- Made stronger, as karak chai.
- Made with a little cream, for a richer cup.
History
Tea leaves boiled entirely in milk with no water; mass tea drinking followed early-1900s campaigns promoting British-planted tea in the subcontinent.
Frequently asked questions
What is Doodh Patti Chai?
Doodh Patti Chai is a drink from Pakistan: strong tea brewed entirely in milk, the everyday national drink. Tea leaves boiled entirely in milk with no water; mass tea drinking followed early-1900s campaigns promoting British-planted tea in the subcontinent.
How long does Doodh Patti Chai take to make?
Doodh Patti Chai takes 2 min of preparation and 20 min of cooking. The recipe makes 2 cups. It is rated easy to make.
What can I substitute in Doodh Patti Chai?
Yes, within limits. Any strong black tea, and dust grade extracts fastest. Evaporated milk diluted slightly, as in Gulf karak.
What is the most important thing to get right in Doodh Patti Chai?
Use a strong black tea, and a fine-cut or dust grade extracts fastest. Now the milk, which must be full fat.
