Masala Chai Tea

A simpler chai tea recipe, from Etsy's Kitty Greenwald. She says: To use spices for infusions, cracking them releases their oils, but toasting isn’t necessary. Traditionally, masala chai has less milk. Feel free to add more milk or extra sweetener.

• Ready In: 15 mins
• Yields: 4 cups

Ingredients

• 4  whole cloves
• 2  cardamom pods
• 1  cinnamon stick, broken into pieces
• 3  cups water
• 1  teaspoon gingerroot, chopped (no need to peel)
• 1⁄8 teaspoon black peppercorns
• 1  cup milk
• 2  tablespoons sugar
• 2  tablespoons black tea

Directions

1. With mortar and pestle, crush the cloves, cardamom pods and cinnamon.
2. Place crushed spices in a small saucepan with the water, ginger and peppercorns and bring to a boil. Remove the pan from the heat, cover and let steep for 5 minutes.
3. Add the milk and sugar to the pan and bring to a boil. Remove from the heat and add the tea. Let the tea steep, covered, for 3 minutes.
4. To serve, strain chai into a warmed teapot or cups.