Prep 0 mins
Cook 13 mins
From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
- Heat milk to boiling point, taking care not to scorch; add tea bags and sugar to taste.
- Steep for at least 3 minutes.
- Serve hot or cold.
This was really good. I never thought to heat milk first before adding the teabags (usually I made tea and then add some milk). But I really do like this better.
This recipe was very delicious! I didn't have black tea so I substituted green tea instead and it taste just as good.I also added a dash of cinnamon to taste.Thank you so much, will make again.
Very different. I used 2% milk, Earl Grey black tea, and 1 t. sugar; my GD and I shared a small pot and we drank it hot. Made for the Comfort Cafe, a tag game.