Masala Chai
As a Brit, I love tea, and cannot go a day without it. However, Indian tea is an absolute game changer, infused with spices to give a completely new dimension of flavour. Below are the measurements for how I like it, though don't feel like you need to stick with these. I find as long as you have cardamom and ginger, this tea is still great! So feel free to customise the flavours to your own liking and what you have in your cupboard!
INGREDIENTS
Serves 1
200ml (1 cup) water from a freshly boiled kettle
1 teabag (try to go for a strong black tea)
4 thin slices of fresh ginger (unpeeled)
5 cardamom pods, bashed with the side of a knife
200ml (1 cup) milk of your choice (I use oat)
1-2tsp sugar (to taste)
Optional ingredients - in the past I have gone without these ingredients and it's still been good!
5 black peppercorns
1-2 shards from a cinnamon stick
2 cloves broken off star anise
3 whole cloves
METHOD
1
Place the teabag, ginger, cardamom (and peppercorns, cinnamon, star anise and cloves, if using) in a medium saucepan. Pour over the hot water to help release those flavours.
2
Add the milk and sugar. Give everything a good stir, and switch the heat on to low. Bring to a boil, and let it bubble for a few minutes (careful not to let it overflow) then switch off the heat and leave to sit for a few more minutes.
Strain into a big mug and enjoy!
