Classic Ceylon Milk Tea with Cardamom - Comforting Brew
Ceylon Tea
A smooth, aromatic Ceylon milk tea spiced with cardamom—simple, comforting, and perfect any time.
Nutrition (per serving)
This Classic Ceylon Milk Tea is the kind of brew I reach for when I want something comforting and bright at once. Robust Ceylon black tea is simmered with crushed cardamom pods and finished with a splash of warm milk for a silky, aromatic cup that feels both simple and special.
It’s quick to make and endlessly adaptable — sweeten it or leave it unsweetened, swap dairy for your favorite plant milk, or add a spoonful of condensed milk for a richer, old‑school finish. Share it with friends or savor it solo; it’s a small, joyful ritual.
Ingredients
- Water:4 cups
- Ceylon black tea leaves (loose):2 tbsp
- Whole milk:1 cup
- Cardamom pods, crushed:6 pieces
- Sugar:2 tbsp
- Sweetened condensed milk (optional):2 tbsp
Instructions
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Bring 4 cups water to a gentle boil in a small saucepan over medium-high heat.
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Crush the cardamom pods lightly with the side of a knife to release the seeds, then add the pods to the boiling water.
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Add the Ceylon tea leaves, reduce heat to low, and simmer gently for 3 to 4 minutes for a bright, full-bodied brew (longer for stronger tea).
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Stir in the sugar and simmer another 30 seconds until dissolved.
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Pour in the milk and warm through—do not boil—about 1 to 2 minutes so the milk becomes silky and the flavors meld.
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Strain into cups using a fine mesh strainer, pressing lightly on the leaves/pods to extract flavor. If using, stir in condensed milk for extra richness.
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Serve immediately while warm. Adjust sweetness to taste.
Tips & Notes
- For a creamier cup, swap half the milk for evaporated milk or add condensed milk to taste.
- Use whole leaf Ceylon tea for the best aroma; tea bags work in a pinch—use one bag per cup.
- Crushing cardamom releases the oils—add more or less to suit your preference.
- If you prefer a stronger brew, steep the tea an extra minute or two, but avoid boiling after adding milk to prevent scalding.
