Black

Darjeeling Milk Tea: A Delicious Black Recipe from India

Region / culture: India | Preparation time: 5 minutes | Servings: 4

Introduction

This recipe brings to life a classic and comforting beverage known as Black Tea Latte, a delightful fusion of robust Darjeeling tea and creamy milk, sweetened to perfection. It's a simple yet sophisticated drink that offers a warm embrace with every sip. Ideal for tea lovers looking to elevate their tea experience or coffee enthusiasts seeking a gentle nudge into the world of tea, this recipe promises to deliver a cup filled with aroma, flavor, and a touch of elegance.

History

The Black Tea Latte finds its roots in both Eastern and Western traditions, marrying the ancient practice of tea drinking in Asia with the European love for milk-based beverages. Darjeeling tea, often referred to as the "Champagne of Teas," hails from the Darjeeling district in West Bengal, India, and is renowned for its rich aroma and musky-sweet tasting notes. The practice of adding milk to tea is said to have originated in Europe in the 17th century, becoming a staple in many cultures. This recipe is a celebration of this cross-cultural heritage, offering a modern twist on traditional tea drinking.

Ingredients

6 Darjeeling tea bags
4 cups boiling water (1 qt (946 ml))
4 cups whole milk (1 qt (946 ml))
1 granulated sugar, to taste

How to prepare

Prepare a strong brew of Darjeeling tea by using 6 tea bags in 4 cups of boiling water.
Let the tea steep for 5 minutes, then gently squeeze the tea bags and remove them.
Pour 2 cups plus 2 tbsp of hot tea into each tea cup.
Using the steamer of an espresso machine, foam the milk.
Top each cup with foamed milk and sweeten with sugar to taste.

Variations

For a vegan version, use almond, soy, or oat milk in place of whole milk. To add a spicy twist, incorporate a pinch of chai spice blend into the tea while brewing. For a cooler option, chill the brewed tea and serve over ice with cold frothed milk.

Cooking Tips & Tricks

For the best flavor, use fresh, high-quality Darjeeling tea bags. The water temperature is crucial; boiling water is necessary to fully extract the flavors of the tea. When foaming the milk, aim for a smooth, velvety texture without large bubbles. If you don't have an espresso machine, you can warm the milk and use a manual frother. Adjust the sweetness according to your preference, but start with a modest amount to truly appreciate the nuanced flavors of the tea.

Serving Suggestions

Serve the Black Tea Latte hot, ideally in a pre-warmed mug to retain its temperature. Garnish with a light dusting of cinnamon or nutmeg for an extra layer of flavor. This beverage pairs wonderfully with biscuits, scones, or a slice of cake for a delightful afternoon treat.

Cooking Techniques

The key techniques in this recipe involve brewing a strong tea and foaming milk to perfection. For the tea, ensure a full extraction by using boiling water and allowing the tea bags to steep for the recommended time. Achieving smooth, velvety milk foam can be done with an espresso machine steamer or a manual frother, with the goal of creating tiny, uniform bubbles.

Ingredient Substitutions

If Darjeeling tea is not available, any high-quality black tea can be used as a substitute. For a less intense flavor, consider using Earl Grey or Assam tea. Instead of granulated sugar, honey or maple syrup can be used as natural sweeteners.

Make Ahead Tips

The tea component of the latte can be brewed in advance and stored in the refrigerator for up to 24 hours. When ready to serve, simply reheat the tea gently before foaming the milk and assembling the latte.

Presentation Ideas

Serve the Black Tea Latte in a clear glass mug to showcase the beautiful layering of tea and foamed milk. A sprinkle of dried edible flowers or a cinnamon stick can add an elegant touch to the presentation.

Pairing Recommendations

This latte pairs beautifully with light pastries, such as croissants or Danish pastries, for a breakfast treat. For an afternoon indulgence, consider pairing it with dark chocolate or a fruit tart to complement the flavors of the Darjeeling tea.

Storage and Reheating Instructions

It's best to enjoy the Black Tea Latte immediately after preparation. However, if necessary, the brewed tea can be stored in the refrigerator for up to 24 hours. Reheat gently before adding fresh foamed milk. Do not store the completed latte, as the milk foam will not hold up.

Nutrition Information

Calories per serving

A single serving of Black Tea Latte, sweetened with a moderate amount of sugar, contains approximately 150-200 calories. The majority of these calories come from the milk and sugar. Adjusting the type of milk or the amount of sugar can increase or decrease the calorie count.

Carbohydrates

A serving of Black Tea Latte primarily contains carbohydrates from the milk and the added sugar. The exact amount of carbohydrates will vary depending on the amount of sugar used. On average, a cup might contain about 12-18 grams of carbohydrates, most of which come from lactose in the milk and the granulated sugar.

Fats

The fat content in this beverage comes from the whole milk, which contributes to its creamy texture and rich flavor. A serving of Black Tea Latte made with whole milk contains approximately 8 grams of fat, with about 5 grams being saturated fat. Opting for low-fat or non-dairy milk alternatives can alter the fat content.

Proteins

Whole milk is a good source of protein, providing about 8 grams of protein per serving in this Black Tea Latte recipe. Protein is essential for building and repairing tissues, making this beverage a satisfying choice for a mid-morning or afternoon snack.

Vitamins and minerals

This latte offers a range of vitamins and minerals, primarily from the milk. These include calcium, essential for bone health; vitamin D, which aids in calcium absorption; and potassium, which supports heart health. Darjeeling tea itself contributes antioxidants, which can help in fighting free radicals in the body.

Alergens

The primary allergen in this recipe is milk, which contains lactose and milk proteins that can trigger allergic reactions in some individuals. Those with a lactose intolerance or milk allergy can substitute lactose-free or non-dairy milk alternatives to enjoy this beverage without concerns.

Summary

The Black Tea Latte is a comforting, creamy beverage that offers a moderate amount of carbohydrates, fats, and proteins, along with essential vitamins and minerals. It's a customizable drink that can be adjusted to meet dietary needs and preferences, making it a versatile choice for many.

Summary

The Black Tea Latte is a versatile and comforting beverage that combines the rich flavors of Darjeeling tea with the creamy texture of foamed milk. With options for customization and variations, it's a delightful drink that can be enjoyed at any time of the day, offering both warmth and a touch of sophistication.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a crisp autumn day, the leaves turning vibrant shades of red and gold, and I was visiting my dear friend Martha in her cozy little cottage on the outskirts of town. Martha was renowned for her culinary skills, and she always had a new recipe up her sleeve to share with me.

On that particular day, Martha invited me into her kitchen and handed me a worn, stained recipe card. "This is my recipe for Black," she said with a twinkle in her eye. "It's a family secret, passed down from generation to generation. I think you'll love it."

I eagerly took the recipe card and studied it carefully. The ingredients were simple – flour, sugar, butter, and a touch of cinnamon – but the method was a bit more complex. Martha explained that the key to making Black perfectly was to mix the ingredients with your hands, infusing the dough with love and care.

I rolled up my sleeves and got to work, following Martha's instructions to the letter. As I kneaded the dough, I felt a sense of calm and contentment wash over me. The warm, spicy scent of cinnamon filled the air, and I knew that I was onto something special.

After shaping the dough into small rounds and baking them to a golden brown perfection, Martha and I sat down at her kitchen table to sample the fruits of our labor. The Black were crisp on the outside, soft and chewy on the inside, with just the right amount of sweetness and spice. They were unlike anything I had ever tasted before, and I was instantly hooked.

From that day on, I made Martha's recipe for Black a regular fixture in my own kitchen. I would bake them for family gatherings, potlucks, and special occasions, and they were always met with rave reviews. People would marvel at the unique flavor and texture of the Black, and I would smile knowing that I had learned the secret from the best.

As the years went by, I continued to make Martha's recipe for Black, tweaking it here and there to suit my own tastes. I added a pinch of nutmeg for extra warmth, a sprinkle of sea salt for balance, and a handful of chopped nuts for crunch. Each batch was a labor of love, a tribute to the friendship that had sparked my passion for cooking.

Even now, as I sit in my own kitchen, surrounded by the comforting aromas of baking bread and simmering stews, I can't help but think back to that fateful day with Martha. Her recipe for Black may have been a simple one, but it holds a special place in my heart. It reminds me of the joy of discovery, the power of friendship, and the magic of a well-loved recipe passed down through the generations.

And so, whenever I bake a batch of Black, I say a silent thank you to Martha for sharing her family secret with me. I may never know the full story behind the recipe, but I do know one thing for sure – it will always hold a place of honor in my kitchen, a reminder of the bond between friends and the joy of creating something truly delicious.