Authentic Masala Chai with Spices and Ginger
·Crush the spices
Get out a mortar and pestle and add the cardamom pods, cloves, star anise, peppercorns and a piece of cinnamon. Crush the spices lightly to release their aroma – there's no need to grind them to a powder, just break them up enough to unlock their full flavour in the tea.
Simmer the base with ginger
Pour water into a small saucepan, add slices of fresh ginger and the crushed spices. Bring everything to a gentle simmer and let it bubble away softly for 5 to 10 minutes, until the water is beautifully fragrant.
Steep the black tea
Take the pan off the heat and let it cool slightly so the tea doesn't turn bitter. Then add the loose black tea and let it steep for 5 minutes. This creates a strong, well-balanced base for your chai.
Add the milk and sweeten
Strain the contents of the pan through a fine sieve and return the clear liquid to the heat. Add the milk and cane sugar. Bring everything to the boil together, then immediately take it off the heat (repeat this 3 times – it makes the chai even creamier). Now simply pour into your favourite mug and enjoy.