Masala Chai
Masala Chai
Ingredients:
3-4” piece fresh ginger, cut into thin rounds (or grated for stronger flavor)
4 cinnamon sticks
2½ tsp. black peppercorns
16 whole cloves
10 cardamom pods
2 slices dried star anise
4 c. cold water
6 bags of Darjeeling or other black tea (or use loose, if preferred)
4 c. whole milk (for non-dairy, substitute a creamy coconut or oat milk)
1/3-1/2 c. light brown sugar (can substitute granulated sugar, maple syrup, stevia, or honey to taste)
Preparation:
Slightly crush first 6 ingredients on a cutting board with a mallet or bottom of heavy pan. Do not pulverize into powder; just crush slightly to release flavor of spices. Place in medium saucepan. Add water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 15-20 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. To serve immediately, add milk and sugar. Bring milk and tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot. To make ahead for later use, strain the tea/spice mixture and refrigerate up to 3 days. Reheat with milk (1:1 ratio or adjust as you prefer) and sugar/sweetener to taste when ready to serve.