Recipe by Elmotoo
When I discovered how few recipes representing Oman were on the site, I went searching. The NA/ME Forum will be spending January 2013 exploring the country & here is my culinary contribution. **this is delicious! It was perfectly sweetened & lightened. I re-steeped adding 3c water, the last 4oz of evap milk in the can & only 1TB sugar. Also, 1st time, I added 2TB crystallized ginger & only 2TB sugar. YUM!**
Top Review by UmmBinat
Tasty and light at least how I had to change it to suit my diet. There is a similar tea which in Arabic they call, chai haleeb meaning milk tea made in Kuwait and I think Saudi Arabia as well so this is probably a regional recipe enjoyed with breakfast and also the last small meal of the day during the evening, lunch being the main meal of the day. I made this with homemade almond milk of which I had removed their skins, I know. My husbands family (Kuwaiti background) uses Carnation evaporated milk in this type of tea, to be healthier I used my usual since being pregnant, Traditional Medicinals Prganic Red Rasberry leaf tea bags which I simmered in a little water with organic sugar (no headache), and cardamom pods. I added it to the almond milk without simmering because I know it separates. I tried some that way as well as some with a little powdered ginger. DD, 5 years old and I liked the tea with the addition of ginger most. I may male this again with a different dairy free milk. Made for January 2013 ~ NA/ME explores OMAN!
- 3 cups water
- 3 tablespoons sugar
- 2 tea bags or 2 teaspoons loose tea
- 1 tablespoon fresh ginger or 1 tablespoon ground ginger or 1 teaspoon ground cardamom
- 1 cup evaporated milk
Directions See How It's Made
- Put the water, sugar and tea into a teapot and bring to a boil over high heat. Boil for 2–3 minutes.
- Add the canned milk, and if using ground cardamom, add that too. Bring again to a boil.
- Then immediately remove from the heat (before it rises and comes out of the teapot). If using ginger, add now then strain. Enjoy piping hot.