Tea With Milk (shay Bel Laban) Recipe

Boil water and steep tea

Pour 2 cups of cold water into a small saucepan. Add the 2 tsp black tea leaves. If using cardamom, add the lightly crushed pod(s) now. Bring to a gentle boil over medium-high heat, then lower heat and simmer uncovered for 3 minutes to extract color and flavor.

Strain the brewed tea through a fine mesh strainer into a heatproof container to remove leaves (and cardamom if used). Reserve the brewed tea.

Heat milk and combine

Return the saucepan to the stove and add 1 cup whole milk and 2 tsp sugar. Warm the milk over medium heat until it is hot and steaming but not boiling (small bubbles forming at edges), about 3–4 minutes. If using fresh mint, add the leaves to the milk while it warms to infuse a subtle mint note.

Pour the hot milk into the brewed tea. Stir gently to combine, then taste and adjust sweetness. If you prefer a stronger milky tea, add more milk in 1/4-cup increments.

If using rose water, add 1 tsp to the combined tea and milk and stir once. Remove mint leaves or cardamom pods if used. Keep additions light — these flavors should be subtle.

Serve immediately: pour the tea with milk into two warmed cups. Optionally, garnish each cup with a light sprinkle of crushed cardamom or a small mint leaf on top.