2 Cardamom Pods (Ilaichi) (crushed) 2 thin slices of Ginger Root (Adrak) or ¼ tsp. of Ginger Powder (Adrak Powder) ½ inch piece of Cinnamon Stick (Dal Cheeni) or ½ tsp. of Cinnamon Powder (Dal Cheeni Powder) 1 Clove (Long) 3 cups of Boiling Water 2 cups of Whole Milk (with full fat) 4 tsp. Sugar 2 Tea Bags (of regular black tea) Crush or grind cardamon pods, cloves, and broken cinnamon flute in a spice grinder. Put three cups of boiling water in a pan with one or two cups of full cream milk. Throw in tea bags, sugar, and the spices. When the chai has reboiled, causing the milk to produce froth, fish out the tea bags with a small sieve and let the spices steep for at least 2 minutes (preferably half an hour). Reheat the chai if necessary and strain before serving. Tip To improve the masala chai texture pour the chai rapidly back and forth between two pans.

Yield: 4-5 Servings Serving Suggestions: Serve Hot - Immediately Degree of Difficulty: Easy Recipe Category: Hot Beverage Recipe Ethnic Group: Pakistani

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