Masala Cream Tea with Rum
Masala Malai Chai, Rum ke Saath
This is a creamy and boozy adaptation of the traditional, Indian masala chai. You can try making it with different liquors than rum. Serves 6.
1/2 litre water
1/2 litre milk
*2 cinnamon sticks of 2-3 inches each (1if very thick sticks), broken up
*1/2 tbs. green cardamom seeds, ground or crushed
*1/2 tsp. freshly grated nutmeg
*1/2 tsp. vanilla extract (not essence)
*20 gm. sugar (about 5 tsp.)
*2 tbsp. honey
3-4 tea bags of choice
1 tbsp. rum per serving
1 tbsp. whipped cream per serving. You can use softened vanilla ice-cream instead, but that is not as nice as cream. You can also use beaten 'Malai'.
Bring water and milk mix to boil.
Add ingredients marked with *, cover and simmer for 5-6 minutes.
Add tea bags, bring to boil and turn heat off.
Add rum, strain into mugs/cups.
Top with whipped cream and serve hot.