作法
- 於厚重鍋中混合水、拍碎薑、拍裂的小荳蔻與肉桂。煮沸4分鐘。
- 加入散裝茶葉。大滾90秒——馬爾地夫奶茶煮得濃郁。
- 倒入牛奶,回到微沸狀態。
- 倒入牛奶,以中火回到微沸狀態。
- 加入糖,攪拌至完全溶於茶中。
- 趁熱享用,搭配鮪魚煎餅或波奇巴。
Common questions
Can 塞伊馬爾地夫奶茶 be made ahead?
塞伊馬爾地夫奶茶 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 8 minutes.
Is 塞伊馬爾地夫奶茶 spicy?
塞伊馬爾地夫奶茶 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 塞伊馬爾地夫奶茶 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 塞伊馬爾地夫奶茶 to make at home?
塞伊馬爾地夫奶茶 is approachable for a home cook with basic stove skills — total time about 13 minutes, no special technique required.
Can 塞伊馬爾地夫奶茶 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
馬爾地夫奶茶與斯里蘭卡及南亞奶茶傳統共通。馬爾地夫人偏好較印度馬薩拉茶更甜的口味,茶與麵包是普及全國的咖啡館點心。
