The perfect Masala Chai

If you've ever been on a train in India, you'll remember the Chai wallah chanting, "Chai, Chai, Chai...!"

Recipe: Masala Chai 
Serves 4 or so

Ingredients:
3 cups water
1 tbs. ginger (grated or chopped)
1/4 tsp. freshly ground black peppercorns
4-6 whole cloves
6 cardamom pods
1-2 cinnamon stick, broken into pieces
2 cup whole milk
2-4 tbsp. jaggery sugar, to taste
2 tbsp. loose black tea, I like yellow label lipton



How:

Start with water heating on medium flame in a pan. Mash up cloves, cardomon pods, black pepper, and cinnamon sticks and add them with a mortar and pestle and grind them down, but don't stress yourself out. Dump the contents into the hot water. Take a thumb sized piece of ginger and add it to the water (* you can chop it roughly if you want to feel virtuous. OR just grate it) Simmer the water for 20 mins until it turns light brown then add black tea ( I prefer yellow label lipton, but any black tea will do). Continue to simmer on low for a minute or more while the tea steeps, and then add whole milk to taste (at least equal parts whole milk to water). Gently bring it back to a boil for that signature boiled milk flavor and thin film on top like you get in India. Lastly, add jaggery, or sugar to taste (for Indian style add a lot). You must strain the mixture before serving with a fine mesh strainer to remove the spices and tea leaves.

Hot Season Varriation:

 In the hot season, my yoga teacher swaps out cloves (which builds heat) for star anise (which cools), and it's totally delicious with soy milk instead of dairy milk, much lighter and vegan friendly.

Serve on a lovely tropical roof with love...