做法
- 把牛奶倒入厚底锅。下红茶、小豆蔻和姜。绝不要加水——『doodh patti』(字面意为『奶 + 叶』)的招牌就在于此。
- 中火煮至小开。偶尔搅动——牛奶会迅速翻起,似要溢出。一爬上锅边就立刻离火。
- 再放回火上继续煮 4 分钟,让茶叶充分浸出。牛奶应当变成深褐色,几乎像加了奶油的咖啡。
- 下糖搅至溶化。
- 再煮 2 分钟——巴基斯坦奶茶就该煮得浓,后味略带苦涩。用细筛过滤入茶壶,或直接倒入小钢杯。
- 立刻趁热喝。巴基斯坦奶茶要在冒热气的状态下小口慢饮——饮一口、聊一句,节奏自然慢下来。配饼干、薄饼,或单喝。最适合在重口味的肉咖喱餐后,奶香能切去油腻。
Common questions
Can 奶茶(Doodh Patti Chai) be made ahead?
奶茶(Doodh Patti Chai) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.
Is 奶茶(Doodh Patti Chai) spicy?
奶茶(Doodh Patti Chai) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 奶茶(Doodh Patti Chai) vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 奶茶(Doodh Patti Chai) to make at home?
奶茶(Doodh Patti Chai) is approachable for a home cook with basic stove skills — total time about 17 minutes, no special technique required.
Can 奶茶(Doodh Patti Chai) be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Doodh patti chai——『奶叶茶』——是巴基斯坦路边摊版的奶茶,与印度 masala chai 用水冲不同。纯奶版做出来更浓郁、更稠厚、更像甜品般的饮料。GT 公路与各高速旁的巴基斯坦路边摊用大铁壶煮 doodh patti,倒入小钢杯——糖的份量第一次喝的人会被吓到。这道饮品出自旁遮普;印巴两边的旁遮普都做,但巴基斯坦水牛奶版本比印度的牛奶版更浓厚。配厚厚的 paratha 就是工人式的早餐。
