You got it – where there's kopiccino, there's gotta be a teh-cino too! What's fascinating about this drink? Here's the twist – we're not pouring the frothy milk over the tea, we're giving the tea a delightful bath in that creamy froth.
Today, I'm bringing out my trusty Hario ChaCha Kyusu Maru teapot for this adventure. If you're into using a cloth-filtered drip pot for your brew, go for it – there are no tea rules here! Personally, I like to brew those tea leaves in some boiling water and let 'em steep, rather than the whole pulling and dripping thing. But hey, you do you! So, what do you reckon? Let's dive right into the recipe, shall we?
Ingredients:
(Serve 1)
Equipment:
Teapot
Milk Frother
Directions:
Please visit my "How To Make Gula Melaka Syrup" for the recipe.
I am using my Hario ChaCha Kyusu Maru teapot.
Add black tea leaves to the teapot.
Pour the boiling water over the tea leaves.
Cover, steep and brew for 3 to 5 mins.
Froth milk with a milk frother until foamy.
Drizzle some gula melaka into a serving glass, and adjust to your preference.
Pour in the frothed milk to about 1/2 way full.
Pour in the brewed tea.
Cheers!
Cheers!
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