Many years ago I was invited to a friend's house for tea. His father is Indian, his mother is French, and my friend was born in England, so their house was this great multicultural mix of traditions. As we sat down for tea, his father slid me a plate of Indian sweets called burfi, and poured me a cup of almond tea. Instead of the usual milk, the creamer contained condensed milk, which he gestured to me to try in my tea. And it was wonderful. Rich, sweet, and milky.
I have been told that this is common among South and Southeast Asians. It really does change the flavor of the tea. I've tried it with plain black tea and with masala chai tea, and it's delicious. Give it a try!
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(Image: Kathryn Hill)