masala-chai

🥘 Ingredients

• black tea
  1 tbsp
• cardamom pods
  4
• cinnamon stick
  1 3-inch
• cloves
  3
• ginger (peeled and thinly sliced)
  1/2-inch
• milk
  1 c
• water
  3 c

🍳 Cookware

• medium

1. 1

   Heat a medium saucepan over high heat. Add water , cinnamon stick , cloves , cardamom pods (cracked open and deseeded), and ginger .

   water: 3 c, cinnamon stick: 1 3-inch, cloves: 3, cardamom pods: 4, ginger: 1/2-inch (peeled and thinly sliced)
2. 2

   Bring to a boil and add black tea (depending on brand, tea bags/leaves vary in strength).

   black tea: 1 tbsp
3. 3

   Reduce the heat to medium-low and simmer gently for ⏱️ 4 minutes , depending on how strong you’d like the tea and spices. It will turn a deep burgundy color and reduce slightly.
4. 4

   Add milk and stir. Raise the heat to high (or allow the milk to come to a boil on its own, as I do on any given day). Reduce the heat to medium and simmer for another ⏱️ 5 minutes .

   milk: 1 c
5. 5

   When ready to serve, raise the heat to high and allow it to come to a rolling boil for ⏱️ 1-2 minutes , depending on how 'cooked' you like the milk.
6. 6

   Pour into cups through a strainer and add sweetener, if desired.