I got the original recipe from the Inside Motherhood blog while looking for a simple milk tea recipe that didn't require condensed milk or evaporated milk, since I didn't want to buy new materials. Even though it's the end of August, Seattle's weather has been rainy and cold and awesome- er, I mean, dismal... -so this drink has been a constant to keep me comfortable.
I made some modifications because I didn't find the original recipe to be quite strong enough for me. Feel free to modify this recipe to your own tastes. It's fairly flexible!
Step 1: What you'll need
*A glass or mug
*A small sauce pot
*Black tea (Try not to use flavored black tea, as it's probably not as strong. Use strong black tea because the milk and sugar will overpower it. I use two tea bags to get a more defined tea taste, but you can use less or more depending on how strong you want it. These teabags are Twining's English Breakfast tea.)
*Milk, obviously. I use non-fat/skim milk because it's what I'm used to. I'm not sure what it would be like with another type of milk.
*Ground cinnamon or nutmeg, or both!
Step 2: Let's get started
Pour the milk into the sauce pot, obviously, and then turn on the stove to LOW heat. If you are making more than one cup and cannot be buggered to wait for the milk to heat up, you can turn it higher. Just keep it from boiling.