Tea is a big thing in Sri Lanka and is one of its main export crops. Drinking tea is a national pastime and it is served at any time of the day. Unlike South India, where tea is always milky, tea in Sri Lanka is either black or white, and sweetened with sugar or jaggery, and spices such as cinnamon or ginger can be added
Visitors are always served tea – perhaps this chai with cardamom, cinnamon, cloves and ginger. Rather than make it with milk in the South Indian way, this tea is made black and then evaporated milk is added to both sweeten and add a milky flavour. Who can resist?
We also love herbal teas, and you can explore our Tea recipes here.
Sri Lankan Chai
ingredients per cup
1.5 cups water
4 Cardamon pods
0.5 cinnamon stick
4 slices ginger
2 heaped tspns black tea
Place the water and the spices in a saucepan on the stove and bring to the boil using a medium heat to give them time to infuse, about 5 – 10 mins, no need to rush. Turn off the heat and add the tea. Allow to infuse for a few minutes.
Strain and serve with condensed milk to taste.
recipe notes and alternatives
If you prefer to use milk rather than condensed milk, add 0.5 cup milk when you add the tea, bring back to the boil, and serve with jaggery to sweeten.