How to Make Sri Lankan Milk Tea
Sharing tea is an important ritual in Sri Lanka. People welcome you to their homes, celebrate special events, and enjoy it every day at home and work!
So how do you make Sri Lankan milk tea? I have put together this recipe to help you master the art of Sri Lankan tea drinking. Here is your guide for making the perfect cup of milk tea the way Sri Lankans make it.
- Ms. Dias
Kiri te or “milk tea” is a bit more complicated than throwing a tea bag into a mug and pouring water and milk into it. This recipe will help you master the art of Sri Lankan tea drinking.
Ingredients & Items Needed 1 serving
1 rounded teaspoon of good quality loose leaf cut black tea (BOPF is a good choice)
1/2 cup (125 ml) good quality spring water1/2 cup (125 ml) of full cream milk/whole milk (A2 milk is a good choice for those who cannot digest conventional milk)
sugar or cane sugar jaggery, optional or to taste (1-3 teaspoons is customary)
stainless steel fine mesh strainer
ceramic teapot (fine or bone china is preferred)
ceramic teacup and saucer (fine or bone china is preferred)
water kettle (optional)
Method
Preheat the teapot and teacup by pouring very hot or boiling water into them and letting them sit until ready to use.
Heat the 1/2 cup (125 ml) of water in a kettle or saucepan to boiling (100 C).
Discard the hot water from the teapot.
Put tea into the teapot.
Pour the boiling water over the tea and cover immediately.
After 1 minute, stir the leaves and re-cover with the lid.
Let sit for 4 more minutes.
While the tea is brewing, boil the milk (watch it carefully so it does not boil over).
After the tea has finished steeping, pour the milk into the teapot and stir with a spoon. You may add the sugar or jaggery now and stir, or wait to add it into the teacup. This will depend on how you or your guests prefer it. Sugar/jaggery can be completely left out.
Dump the hot water out of the teacup.
Using the strainer, pour the milk tea into the cup and serve.