[bakul]

Sugar as per taste but milk is a must! I use 1:2 water:milk but you can vary it. About 1 tsp of masala per cup or mug. Typically you’d heat the whole concoction till the milky water rises once or twice. I don’t put in the tea (loose or tea bag) from the start as it tends to become bitter but it must still boil with the rest for a minute or two.

[kpremote]

thanks, the information on the process to make the tea is super helpful. I was just going to ask about it, now things become much clear to me. 1:2 water:milk? man, that's a lot of milk. But I love milk, so that will be great. Also, I guess unlike what the Chinese normally do, there is no refilling hot water into the pot/mug to drink more, right?

[bakul]

I now use 1:3 or less especially when using whole milk, 1:2 or 1:2.5 when using 2% fat milk. Experiment and see what you like! There is no one true recipe!

Definitely no refilling with hot water! As the whole process takes time, I used to make 3-4 cups in the morning and take the remaining tea in a thermos to work.

[kpremote]

got it. also i am sensing when you say 1:2 you mean 1 unit milk with 2 units of water, not the other way around as I thought before.