So, when I have lemongrass, guess what I make- the Parsi Choi. Tastes amazing with the latest Martin Beck book!
200 ml water
100-125 ml milk
1 tsp Society tea powder
1 tsp sugar, or more, as per taste
¼ -1/3rd tspn black pepper powder
long shoot of lemon grass, cut into 2 inch pieces (I prefer a wee bit more)
15-17 mint leaves
Method:
Wash the lemon grass n mint n keep aside.
Heat milk n water.
Add the tea powder, pepper powder, the washed herbs, sugar n bring it to a rapid boil.
Once it comes to a rapid boil, cover it for a couple of minutes, then pour it out.
Enjoy with a lovely book on a drizzly day.
100-125 ml milk
1 tsp Society tea powder
1 tsp sugar, or more, as per taste
¼ -1/3rd tspn black pepper powder
long shoot of lemon grass, cut into 2 inch pieces (I prefer a wee bit more)
15-17 mint leaves
Method:
Wash the lemon grass n mint n keep aside.
Heat milk n water.
Add the tea powder, pepper powder, the washed herbs, sugar n bring it to a rapid boil.
Once it comes to a rapid boil, cover it for a couple of minutes, then pour it out.
Enjoy with a lovely book on a drizzly day.
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