Silky Masala Chai

If you like a creamy chai, try this one. Using whole spices instead of spice powders produces a clean taste, prevents a murky suspension, and no dregs in the bottom of the cup. Star anis and/or a vanilla bean can be added for variation. From Fresh Indian cook book, by Sunil Vijayakar. NOTE: Though this is a strongly brewed tea, some posters thought it was too strong for their taste. So I've added options to Steps 2 and 3 for those that prefer a less strong tea.

• Ready In: 10 mins
• Serves: 2

Ingredients

• 1  piece ginger (1-inch, roughly chopped)
• 1  cinnamon stick
• 4  cardamom pods (crushed slightly)
• 6  cloves
• 2  cups water
• 1  cup milk
• 2 1⁄2 tablespoons black tea (Darjeeling, Jasmine, Assam)
• 2  tablespoons sugar

Directions

1. Combine all ingredients in a pan.
2. Bring to a gentle boil, then simmer 2-3 minutes (for less strong tea, simmer only 2 minutes).
3. Let it set for 2 minutes, then simmer again until hot (for less strong tea, let set for one minute, no need to simmer again, it should still be hot).
4. Strain and pour into a mug or tea glasses. Sprinkle cinnamon on top.