Beetroot and Kale Risotto with Feta Cheese
By Cooking with Kale author Rena Patten.
4 black tea bags
3 cups boiling water
4 Tbs sweetened condensed milk
Steep the tea bags covered in the hot water for 5 minutes.
Mix in milk and sugar.
Prepare two small milk jugs or containers, preferably with curved lips to ease pouring with minimal dripping. With a steady stream, pour the tea back and forth from one container to the other. Carefully increase the pouring height. The higher the stream, the frothier it should become.
Be careful not to scald hands and fingers as tea may splatter over the sides. Repeat pouring 4-6 times and then serve immediately.
Photo Credits: AiPing