Masala Chai with dry ginger & mace

Recipe makes 4 cups

  1. Boil two cups of water
  2. To boiling water (important), add 2 tbsp tea – Darjeeling / Assam and cook for 2 min on medium heat
  3. Throw in 3 cloves, 3 green cardamoms, and a small piece of mace
  4. Add 2 tsp powdered dry ginger
  5. Add as much sugar as you like and bring the whole mixture to a boil.
  6. Add two cups of whole milk and stir
  7. Boil the pot for at least five minutes
  8. Add 1/4 tsp freshly ground black pepper just before you switch off the stove.
  9. Strain into that fugly teapot your aunt gave you as a wedding present
  10. Serve hot

This is the part where I start sounding like I work in the lipstick aisle at Sephora. Pay attention the colour of your chai. It’s supposed to be a blushing shade of brown, bordering on orange. Not some insipid, suspicious looking brownish-white situation, okay? You don’t want it too dark either.

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