“From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.”
READY IN:
13mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat milk to boiling point, taking care not to scorch; add tea bags and sugar to taste.
  2. Steep for at least 3 minutes.
  3. Serve hot or cold.

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