Back to 2 servings 2 cups water 1 inch fresh ginger, peeled, crushed or thinly sliced 2 green cardamom pods, lightly crushed 1 small piece cinnamon stick 2 whole cloves pinch black pepper, optional 2 teaspoons loose black tea, CTC tea preferred; tea bags work too 1 cup whole milk, buffalo milk if available 2 teaspoons sugar, or to taste
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1 Step 1: Crush the cardamom pods, cloves and ginger lightly so their flavor is released.2 Step 2: Combine the water, ginger, cardamom, cinnamon, cloves and black pepper if using in a small saucepan. Bring to a boil over medium-high heat and boil for 2 to 3 minutes so the spices release their oils.3 Step 3: Add the loose black tea and simmer for about 1 minute, until the water turns a deep reddish brown. Watch it closely so it does not turn bitter.4 Step 4: Pour in the milk and bring back to a boil, watching as it rises. Lower the heat and simmer gently for 2 to 3 minutes.5 Step 5: Stir in the sugar while the pan is still on the heat.6 Step 6: Strain the chai through a fine mesh strainer into cups and serve hot.getsaucepan.com/r/d0f38a96-cdd3-5ce6-aa85-5963737bcd4a
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