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Cooking
Authentic Masala Chai with Spices and Ginger
· 1 servings
Crush the spices
Get out a mortar and pestle and add the cardamom, cloves, star anise, pepper and a piece of cinnamon. Crush the spices only lightly to release their aroma - there's no need to grind them to a powder, just break them up a bit so the tea gets its proper punch.
Simmer the base with ginger
Pour water into a small pot, add slices of fresh ginger and the crushed spices. Bring everything to a gentle boil and let it simmer softly for 5 to 10 minutes, until the water is beautifully fragrant.
Steep the black tea
Take the pot 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 drink.
Add the milk and sweeten
Strain the contents of the pot through a fine sieve and pour the clear infusion back into the pot. Add the milk and cane sugar. Bring it all to the boil together, then quickly take it off the heat straight away (repeat this 3 times for an even creamier chai). Now just pour it into your favourite mug and enjoy.