Masala Chai (Spiced Tea)

Masala Chai (Spiced Tea)

Ingredients:

• 3 cups water

• 3 cups milk

• 1 1/2 to 2 tbsp loose leaf black tea or 6 black tea sachets

• 1 or 2 thin slices of ginger

• 1 4-inch piece of cinnamon stick

• 24 to 30 green cardamom pods

• 8 whole cloves

• 1/2 to 1 tsp black peppercorns

• 4 tsp sugar (or to taste),optional

1. Using a mortar and pestle, crush cardamom pods and remove seeds, setting aside the empty pods. Coarsely crush the cardamom seeds, cloves and peppercorns. Break the cinnamon sticks into 2 or 3 pieces each or gently crush in the mortal and pestle.

2. Add spices to a medium-sized pot and pour in water. Add the ginger; bring to a boil, add loose leaf tea, lower heat to a medium low and boil for 5 minutes, covered.

3. Heat milk in microwave or on low heat in a small pot.

4. Slowly add the heated milk to the pot, bring to a boil, reduce heat but maintain a low boil. Do not cover pot. Let boil for 5 to 10 minutes (depending on the desired strength). To prevent the tea from running over the pot, place a wooden spoon over the top.

5. Strain tea into a teapot. Add sugar, if using, and stir to dissolve.

6. Serve warm.

Yields: 4 servings

Notes&Tips:

• Masala Chai or Spiced Tea has never been a tea that I'd place at the top of my list of teas. The reason being that I have only tasted this tea on several occasions and was not blown away by its taste and flavor. The one coffee shop that I did enjoy it at closed soon after I discovered that I liked their concoction of Masala Chai.

• There are many different combinations of spices that can be used to make Masala Chai. It all depends on your personal preference. I have tried several different combinations until I found the one that suited my taste. I would advise to use this recipe as a base - add and remove spices or the amount used to come up with your personal recipe.

• I find that using whole spices gives a more rich taste to the Chai. Also, whole milk adds richness to this recipe that skim or low fat milk versions lack.

• I strongly advise to use a strong and robust black tea. For this specific recipe, I used Safari brand Kenyan loose leaf tea. I have also used PG Tips sachet. If using sachet, only boil for 5 minutes after putting the sachets in.