What you want is Kenji Lopez-Alt. Here.
Summary:
- Cut fries 1/4 inch thick to maximize crispiness
- Blanch fries with a little vinegar in the water
The vinegar preserves the potatoes' pectin and keeps them from disintegrating in the water
- Briefly fry
- Freeze the fries
This opens up their internal structure and allows more crispification
- Before serving, fry for the last time
Another advantage of doing fries this way is that the blanching, pre-frying, and freezing can be done in large batches in advance.
Hmmm.....
Well, I've lived in India for 12 yrs & this is how I make 'masala chai' or 'spiced milk tea' at home & in my restaurant-
2 cups water
1 teaspoon black tea, loose leaf (I use Tokla tea from Nepal)
1 tablespoon grated fresh ginger
10 black peppercorns, coarsely ground
500 ml full fat 'whole' milk
Sugar to taste
In a stainless steel 3L pot combine tea, water, ginger & black pepper, bring to boil over high heat. Allow to boil for about 2 minutes.
Add milk to boiling tea, again allow to come to a boil. (Watch the pot closely in case the milk begins to foam, if it does foam- stir & decrease heat a little) Allow to simmer uncovered for 6 minutes.
Remove from heat, let stand for 2 minutes. Add sugar to taste if desired & stir. Use a tea strainer to strain into cups to serve. (or serve sugar on the side so people can add sugar to their own tastes)
Some notes-
I think you are trying to make 'tulsi' chai?
Tulsi = Indian holy basil
If so usually the fresh tulsi leaves (around 8-10) are added to the boiling tea mixture with around 8 green cardamoms, 2 cloves, 1/4 tsp fennel seeds, and a pinch of cumin seeds as I recall. Some Indians dry roast the whole spices to mellow the flavor a bit.
Use spices like fennel, cloves, star anise, cumin sparingly as their strong flavors can take over & give the chai a 'mouthwash' taste which isn't pleasant.
Best Answer
The creaminess in many coffee drinks comes from steamed milk. The milk is heated by forcing steam through it. This leads to a very creamy result. It is hard to replicate at home without an espresso machine with a steam wand. You can foam the hot milk with a cappuccino wand (or something similar) for a slightly more authentic result but the result will not be as creamy as properly steamed milk.