Let's prepare a flavorful and easy-to-make milk tea in the traditional Sri Lankan style.

Good evening to all my Hive friends! How are you all doing today?

Instead of preparing snacks for tea this evening, I thought of sharing how to make a classic Sri Lankan-style milk tea, a beloved beverage that holds a special place in the hearts of tea lovers. Known as kiri tea in Sinhala, this delightful drink is celebrated for its rich flavor, creamy texture, and inviting aroma. It's the perfect pick-me-up during morning breaks, afternoon tea time, or whenever you need a comforting sip. Sri Lankan milk tea stands out for its unique preparation, combining strong brewed Ceylon tea with the richness of milk and sugar to create a balanced and satisfying drink. Whether at home or in a local restaurant, this tea is a true favorite among Sri Lankans.

So, let’s see how to prepare this flavorful and comforting milk tea easily at home!

Required Ingredients...

🍀 1 cup of hot water .
🍀 1 teaspoon of sugar.
🍀 1 1/2 teaspoon of Ceylon tea.
🍀 2 1/2 teaspoon of milk powder.
🍀 A finely ground cardamom pod.

Method of making....

First, take a pot and add milk powder and sugar. Mix them well to combine.

Next, add 1 ½ teaspoons of Ceylon tea to a cup of hot boiled water. Let it steep for about 30 seconds. Then, add a pinch of cardamom powder for extra flavor.

Next, strain the steeped tea leaves using a strainer to separate the brewed tea. Pour the hot tea into the mixture of milk powder and sugar. Stir well until all the ingredients are thoroughly combined and smooth.

Now, strain the mixed, flavorful milk tea once more to ensure a smooth texture. Serve it hot and enjoy the rich, creamy taste while it’s still warm.

Perfect for any relaxing moment! Sri Lankan milk tea is more than just a drink—it’s a ritual that embodies warmth, hospitality, and tradition. Easy to make and deeply satisfying, it’s a delightful way to savor the flavors of Sri Lanka while indulging in a moment of comfort.

Thank you reading
Have A nice day.
Best Regards,

Samadi Madushanki .