Masala inspired English tea

I usually make a batch or egg-milk 2 or 3 times per week and use in my teas.
I love tea with lots of full fat milk. Preferably half very strong black English tea and half milk, I used to also add some sugar but have that habit up many years ago. Though these days I don’t consume liver fat dairy products like milk (too much milk-sugar) and I really miss my rich cups of tea.
This is a great substitute, frankly actually better than the original.
To make a batch of egg milk you need:
A big glass jar
An immersion blender (hand held blender)
1 egg
1-2 Tbsp coconut oil
1-2 Tbsp butter
2-3 dl boiling hot water
2 drops of stevia (optional)
Crack the egg in the jar and add the fat and stevia, turn on the blender while pouring in the boiling hot water. Keep blending for 2 minutes when all the water is added to make sure the egg stays in solution though getting cooked.

To make the masala tea, add 3-4 thin slices of fresh ginger to a cup, 1 tea bag black English tea, full up with hot water to half the cup and let steep. Add some drops of stevia and fill up with eggmilk. Stir and enjoy. (The egg milk have a tendency of separating a little if you let it sit without mixing, so keep stirring!)



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