- Heat the milk, insert Tetley Masala chai teabags and allow to steep for 2-3 minutes.
- Remove the teabags.
- Add all dry ingredients into a bowl, add in the wet ingredients slowly, stirring consistently.
- Once a medium consistency is achieved.
- Using a ladle add mixture into a non-stick frying pan
- Allow to cook, flip over once bubbles surface and a brown colour is achieved, approx. 2 minutes each side.
- Top with caramel and a sprinkle of cardamon
- Serve immediately and enjoy.