作法
- 牛奶倒入厚底鍋，下茶葉、豆蔻與薑。切勿加水——這正是doodh patti（字面為「奶葉」）的招牌。
- 中火煮至微滾。期間偶爾攪動——牛奶會迅速沸騰並有溢出之勢，一旦爬升鍋邊立即離火。
- 回火再燉4分鐘讓茶葉充分釋香。牛奶應呈深褐色，類似加了奶油的咖啡。
- 下糖攪溶。
- 再煮2分鐘——巴基斯坦doodh patti本就要泡濃，後段近乎微苦。以細濾網過濾入茶壺或小鋼杯。
- 趁熱享用。巴基斯坦chai要在還冒煙時喝——小口啜飲、慢慢談話。配餅乾、烤餅或單獨享用皆可。重肉料理之後尤佳——奶香能化解油膩。
Common questions
Can 全奶茶（Doodh Patti） be made ahead?
全奶茶（Doodh Patti） 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 全奶茶（Doodh Patti） spicy?
全奶茶（Doodh Patti） 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 全奶茶（Doodh Patti） 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 全奶茶（Doodh Patti） to make at home?
全奶茶（Doodh Patti） is approachable for a home cook with basic stove skills — total time about 17 minutes, no special technique required.
Can 全奶茶（Doodh Patti） 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（「奶葉茶」）是巴基斯坦chai的卡車站版，有別於印度masala chai的水沖法。純牛奶版做出更綿密、濃稠、近乎甜點的飲品。巴基斯坦GT公路與高速公路上的卡車站，從巨大水壺倒入小鋼杯——糖量令初訪者瞠目。源自旁遮普，印巴兩邊旁遮普皆做，但巴基斯坦的水牛奶版比印度的乳牛奶版更濃。配厚薄餅是工人的早餐標配。
