Spicy Ceylon Tea

Preparation info
  • Serves


    • Difficulty


Appears in
Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

  • About

Even though William’s tea is only a simple blend of powdered milk and strong black tea, it is very popular among the stallholders and coolies. I was inspired by his tea to create this recipe, using spices that are sold at the markets and grown locally in Sri Lanka.


  • 12 green cardamom pods
  • 12 black peppercorns
  • 6 cloves
  • 1


Using a mortar and pestle, pound the cardamom pods, peppercorns, cloves, fennel seeds, cinnamon stick and ginger into a coarse paste.

Put the pounded spices and the milk into a small saucepan and place over medium heat. Stir in the jaggery and bring to the boil. When the milk reaches boiling point, immediately remove from the heat and gently stir in the tea leaves. Cove