Masala Chai

Ingredients

• 2 cups (480 ml) water
• 2 cups (480 ml) whole milk
• 4 tsp loose black tea, preferably Assam CTC
• 1 in (2.5 cm) piece fresh ginger
• 6 green cardamom pods
• 6 black peppercorns
• 1 small cinnamon stick
• 3 whole cloves
• 4 tsp sugar, or to taste

Before you cook

• Peel the ginger and pound it to a rough pulp in a mortar.
• Crack the cardamom pods open with the pestle so the black seeds are exposed.
• Bruise the peppercorns and cloves lightly against the same mortar.
• Measure the milk and set it beside the stove within easy reach.

Steps

1. Pour the water into a small deep saucepan and set it over high heat.
2. Add the crushed ginger, cardamom, peppercorns, cloves and cinnamon stick.
3. Bring the water to a rolling boil and let the spices bubble for 3 minutes.
4. Stir in the loose tea and boil hard for 2 minutes, until the water turns dark rust-brown.
5. Pour in the milk and add the sugar.
6. Bring the pan back to a boil, watching closely as the foam climbs the sides.
7. Lift the pan off the heat the moment the foam reaches the rim.
8. Return the pan to the burner and let the chai rise a second time, then a third.
9. Strain the chai through a fine sieve into warmed cups or glasses.
10. Serve at once, while the surface still carries a skin of hot milk.