You’d think we’d be safe when we picked milk tea. Despite Mongolia being known for it’s less than appetizing dishes, we thought milk tea would be more than a safe pick. After all, it’s just practically milk and tea.
We should have been tipped off by the fact that there were no measurments on our recipe. Once we looked up a new one, we boiled 1 part water in a pot. Simple right? It also asked for salt. We added a dash or two of it. Once the water became boiling, we added a tea bag of green tea. Sure we could have ripped open the tea leaves and strained it later…but we were pretending to be the Mongolian snobs who have their tea leaves diced and ready in its own tea bag. If we’re going to visit a country, we might as well do it upscale.
After we let the tea steep, we added very slowly 1 part of milk into the mix and returned it to boiling. Then, we quickly removed it from the heat. Done.
We excitedly poured our drinks and took our first sip. It was….It was…..
Horrible. Salty. Extremely salty. Something I wouldn’t give my posh Yak to drink either.
Even after adding 3 tablespoons of sugar, it still tasted awful. My hubby’s face contorted and his eyes bulged when he took his first sip…but he followed through and drank his glass whole.
I pushed mine away. That’s what Mongolian snobs do.
If I ever make this again, I won’t add any salt. I’ll add in sugar and french vanilla creamer…and make the damn thing into a tasty chai.
You can find the recipe here, but we urge you not to.