Homemade Masala Chai with Whole Spices

Ingredients

• 3 to 4 green cardamom
• 2 to 3 cloves
• 1 inch cinnamon stick
• 1 to 2 black peppercorns
• 1 pinch fennel seeds
• 1/2 inch ginger (thinly sliced)
• 1 1/2 cups water
• 1 to 2 tablespoons black tea leaves
• 1/2 cup full-fat milk
• sweetener of choice

Instructions

1. 1

   boil: Add the water to a small deep saucepot and heat on medium to high until tiny bubbles start appearing. Keep a track of the time you start.

2. 2

   crush: Lightly pound the whole spices and fresh ginger in a mortar and pestle. This is an optional step but recommended.

3. 3

   boil: Add the loose tea leaves and crushed whole spices along with ginger. Bring this to a boil over medium to high heat. Stir a few times and let it boil until the tea turns dark. For about 2 to 3 minutes.

4. 4

   aerate: At around 5 minutes mark, pour the milk. Use the same cup or a ladle to aerate the chai by scooping some chai and pouring it back into the pot from a height. Repeat this a few times and then bring the milk chai to a full boil.

5. 5

   prep: Meanwhile, keep your mugs and kettles ready with the sweetener of your choice.

6. 6

   boil: Keep an eye on the chai as it may boil over and spill. When the milk chai rises with foam, take the pan off the heat and swirl to settle. Or you may reduce the heat to low and let it simmer and then bring it back up to medium or high. At this point, if your chai is not looking strong enough, add a teaspoon more tea leaves. Repeat the boiling and swirling at least twice or until the chai gets the deep colour you desire. Not more than 3 minutes.

7. 7

   Strain the hot masala chai through a fine-mesh tea strainer held over a teapot.

8. 8

   serve: Pour the chai into the mugs from a height. Serve immediately with your favourite teatime treats.