A Slightly Unorthodox Masala Chai

1. 1

   Halve the ginger and bruise it with the flat side of your knife. Crush the cardamom pods to release the seeds within (retaining the pods), and set both aside. I like to use a mortar and pestle to pound both the ginger and cardamom together.

2. 2

   Heat 1 3/4 cups of water along with ginger, mint leaves, and cardamom pods and seeds. When the water starts to heat up (just before it comes to the boil), reduce the flame and add the tea granules. Turn off the heat; let the tea and spices steep for 1 minute.

3. 3

   Pour enough milk to get the desired color, and strain into cups. Add sugar to taste and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.