作法
- 厚底鍋中放水、薑、拍開的小荳蔻與肉桂，大火煮滾後續煮 4 分鐘。
- 下散茶葉，大火滾煮 90 秒——孟加拉奶茶用滾煮而非泡。
- 倒入牛奶再次煮滾。茶會猛烈翻起；快滿出時離火，再回火 30 秒，反覆兩次——這個動作在孟加拉茶攤行話叫「tan tan」。
- 加糖攪溶。
- 繼續滾煮 90 秒——孟加拉奶茶應煮得濃郁、奶香重、甜得像甜點。
- 用細篩濾入小玻璃杯或陶瓷杯（孟加拉奶茶以小份盛裝，不用大馬克杯）。配餅乾或印度麥餅享用。它是孟加拉社交的潤滑劑：茶攤會議催生過公司、友誼與政治運動。
Common questions
Can 孟加拉奶茶 be made ahead?
孟加拉奶茶 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 孟加拉奶茶 spicy?
孟加拉奶茶 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 孟加拉奶茶 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 孟加拉奶茶 to make at home?
孟加拉奶茶 is approachable for a home cook with basic stove skills — total time about 17 minutes, no special technique required.
Can 孟加拉奶茶 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
孟加拉奶茶與印度馬薩拉茶相似，但用孟加拉自家錫爾赫特出產的茶葉。錫爾赫特（位於孟加拉東北部）是南亞頂級茶區之一。孟加拉的茶攤天還沒亮就開到午夜過後；茶與小麵包的社交體系，可比英國酒館文化。經典孟加拉茶飲還包括「七層茶」（在錫爾赫特一家茶攤聞名）與「lebu cha」（檸檬薑紅茶）。
