Masala Chai with Highly Fragrant Spices

Name: Masala Chai with Highly Fragrant Spices
Yield: 2 servings
Cuisine: American
Ingredients: 2 pods Cardamom; 1/2 tsp Cinnamon; 3 to 4 slices Sliced ginger; 1/4 coarsely ground, or 2 peppercorns Black pepper; 2 clove Clove; 400 ml Water; 2/3 cup Milk; 2 Teabags; 1 tbsp Sugar

cookpad.japan @cookpad_jp

This is the chai that my aunt made for me when I visited her home.
Masala chai is served for auspicious occasions, or when entertaining visitors. I usually make ginger chai (see.

The best ratio of milk to water is 1:2. Add a bit more sugar than usual.
In Step 4, to incorporate air, scoop out the chai with a spoon, then pour it back into the sauce pan at a height 30 cm above. Repeat this several times. Recipe by Plabar

This is the chai that my aunt made for me when I visited her home.
Masala chai is served for auspicious occasions, or when entertaining visitors. I usually make ginger chai (see.

cookpad.japan @cookpad_jp

This is the chai that my aunt made for me when I visited her home.
Masala chai is served for auspicious occasions, or when entertaining visitors. I usually make ginger chai (see.

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Ingredients

2 servings

2pods Cardamom
1/2 tspCinnamon
3to 4 slices Sliced ginger
1/4coarsely ground, or 2 peppercorns Black pepper
2 cloveClove
400 mlWater
2/3 cupMilk
2Teabags
1 tbspSugar

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Steps

1

Slice the ginger, and lightly crush the cardamom pods. Prepare the other spices. If you don't mind the extra step, coarsely grind all of the spices together.
2

Put the water and all of the spices in a sauce pan, then bring to a boil. Reduce heat to low and simmer for about 2 minutes to release the aroma of the spices.
3

Add the teabags, then boil for about 2 minutes on low to medium heat.
4

Add the milk and sugar, then reheat on low.
5

Turn off heat right before bringing it to a boil.
6

Strain the tea into teacups, and serve.