"This is like a chai latte, but so much better," says Saba Alemayoh, owner of the now-closed Saba's Ethiopian Restaurant in Melbourne. "It's a great winter warmer, especially with a splash of Amarula – a liqueur from South Africa that has lovely earthy flavours."
- 1 litre (4 cups) milk
- 30 gm loose-leaf black tea
- 2 cassia quills, or large cinnamon quills, broken into pieces
- 1 tbsp tbsp white sugar or light unrefined sugar such as coconut sugar
- 1 tbsp Amarula, to taste (optional)
- 1 tsp cloves
- 1 tsp cardamom pods
- 1Combine all ingredients in a stove-top tea pot or saucepan over low heat and simmer until infused (10-15 minutes).
(You will need to open the top and stir it once in a while to stop overflow.)
- 2Strain tea into cups and serve, adding extra sugar or Amarula if desired.
If substituting a dairy alternative, choose one with a subtle flavour and creamy texture, such as oat milk. 30gm loose tea leaves will produce a strong-flavoured tea. Add less if you prefer a weaker tea.