Almost every Sunday, the parents come over to visit the baby during the early evening. While we are still in the beginning stages of this tradition (if it has reached tradition status), I relish tea time with the family. While, tea is a regularly scheduled program for most Indian families, it’s a rarity in mine. Binks does not like milk tea, and the inconvenience of making two separate teas is obviously enough to preclude me from making tea everyday.
Everyone makes masala chai differently, using varying levels of spices based on your preference. Cardamom and ginger are a must. A must.
Yields about 2-3 cups
- 1 cup water
- 4 cardamom pods, cracked and seeds separated (keep it all though)
- 3 cloves
- 1/2 tsp fennel seeds
- 1 1-inch stick of cinnamon
- 3 peppercorns
- 1/4 inch piece of ginger
- 2 cups milk (preferably whole)
- 2 tbsp black tea
- Bring water, cardamom pods (all of it), cloves, fennel, cinnamon, peppercorns, and ginger to boil in a medium saucepan over medium-high heat.
- Once boiling, add the tea and bring to a boil over medium-high heat.
- Once it’s boiling again, add milk, reduce heat to medium and bring to a simmer and finally until it’s boiling again.
- Remove from heat, and pour the tea through a seive.
- Serve hot.