MASALA CHAI -- INDIAN SPICED TEA

MASALA CHAI

Per cup:
One TBS black tea leaves.
Half dozen green cardamom pods.
A thin slice of ginger.
Pinch cinnamon.
Half Tsp. fennel seeds.
Merest pinch of ground cinnamon.
Sugar as desired.
One cup water.
Hefty jigger of milk.

Crack open the green cardamom pods so that the seeds are exposed. Bring water to a boil, add the cardamom and other spices, and simmer five minutes to release the flavour into the water. Add the tea leaves, simmer just below boiling for a couple minutes ere adding the milk. Simmer a few seconds longer after that, but do not allow it to roil.

Decant into a porcelain cup.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/05/the-first-class-dining-room-at-kaun.html.