How to brew tea in milk

The tea milk has a very unusual taste, but this drink is worth a try. It is believed that milk neutralizes contained in the tea tannin. This drink helps to normalize liver function, and improves skin condition. You can add any milk: cow, goat, horse and even camel. Black or green tea you will be brewing is also a matter of taste.

You will need

• • tea;
  • milk;
  • oil;
  • flour;
  • sugar;
  • rum;
  • ice;
  • nutmeg.

Instruction

1. If you want to brew tea in Mongolian, you will need 1-3 tablespoons (or 50 g) of tea, a liter of cold water, half a liter of milk, 50 g fried with butter flour, a spoon of ghee. Grind tea into powder, cover with cold water. After boiling, add milk, butter, flour and nutmeg. Again bring to a boil. Traditionally, to prepare this drink use green brick tea. You can also replace it with tea varieties of Gunpowder (also known as "pearl tea").
2. For Kalmyk tea a little warm water, add the tea. You need about 50 g dark brick or tile (pressed) tea. Bring to a boil. Add 2 liters of milk, salt to taste. Boil 10 minutes, stirring constantly. Strain the tea, squeeze the tea leaves into the drink. Serve in bowls.
3. The Dutch prefer tea with milk as a refreshing drink. To cook it, take 3 teaspoons of black loose tea. In the Netherlands usually use grade Orange Pekoe. For oranges, this variety has nothing, literally meaning "tea supplied to the court of the Prince of orange". Pour the tea with half a liter of boiling milk and leave for 5 minutes. Strain, add sugar to taste. When the mixture has cooled, add rum, ice and serve with a straw for cocktails.
4. Tea with milk in Swedish cook: 0.75 liters milk boil, pour it teaspoon of black tea. Wait until until it is completely dissolved. Drink cold. In Sweden you usually drink tea varieties Contain, also known as "winter tea". It is a blend of black leaf teas, which added cinnamon, orange peel, almond slices, ginger slices, cloves, cardamom, oil. This tea perfectly warm. But since the recipe requires the complete dissolution tea, use variety in the Puer tea resin (tea extract).
5. For the preparation of English tea, preheat the teapot. It is best to pour into a container with some boiled water and close the lid. Leave for 2 minutes and then drain the water. Pour black Indian or Ceylon tea for the number of cups plus a tea spoon. Most often, the English used Assam variety ("Breakfast"), which goes well with milk. You should not choose teas with bergamot. Pour the tea in small amount of water and steep for 5 minutes. Add the boiling water, leave for another 5 minutes. In a heated Cup pour well heated, but not boiled milk, about one fourth of the mug. Add the tea.
6. You can also prepare molokochay. Preheat to 70 degrees quart of milk (but do not boil it!). Stir in 2-3 tablespoons of tea. Insist 20 minutes, strain. To prepare Morococha can be used as black and green tea, and a mixture thereof. Sweeten with honey. For Morococha allowed fruit teas and mint tea.