(Developed by chef Aliya LeeKong ’00 while a student at Brown.)
3 cups water
3 tbsp. loose black tea (Assam, English Breakfast, or whichever you like)
4 green cardamom pods, cracked
4 tsp. sugar (or to your taste level)
3/4 cup whole milk
3/4 cup evaporated milk
In a kettle or small saucepan, bring water to a boil. Add black tea, cardamom, saffron, and sugar. Boil for 1 minute. “You may have to adjust the amount of black tea depending on the strength of what you are using,” LeeKong says. “I used an Assam tea here. Also, you can do sugar to taste if you prefer.”
Add both milks and bring up to a simmer. Simmer uncovered for 20 to 25 minutes, until the tea has thickened a bit. Be careful not to let it boil over!
Strain and serve immediately.