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Chai (Indian Spiced Tea)
Madhur
Jaffrey
| 1
½ c. water
|
2
t. sugar or to taste
|
| 1”
stick of cinnamon
|
2
t. any unperfumed, loose tea |
| 8
cardamom pods
|
(Darjeeling, English breakfast, |
| 8
whole cloves
|
orange pekoe) |
| 2/3
c. milk
|
|
Bring
water, cinnamon, cardamom, and cloves to a boil in a saucepan.
Cover, turn heat to low and simmer for 10 minutes.
Add milk and sugar and bring to a simmer again.
Throw in the tea leaves, cover, and turn off the heat.
After 2 minutes, strain the tea into two cups and serve immediately.
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