INDIAN CHAI (TEA)
BY AMANDA DELAURA
Makes 2 servings
1 1/2 cups water
1 1/2 cups milk
3 Tbsp sugar
2 Tbsp loose Indian black chai (tea)
1 Tbsp grated fresh ginger
1/2 tsp chai (tea) marsala
3-5 crushed cardamom pods
shaved fresh lemon grass, if desired
Combine all of your ingredients in a pot and bring to a simmer over medium heat, whisking to combine. Reduce heat to low and let simmer for at least 15 minutes, till flavorful and well-steeped. Remove from heat, strain and serve immediately.
NOTE: You can easily make Chai ahead of time, strain and reheat as desired. The longer the tea leaves sit in the milk, the stronger the flavor and caffeine. Also feel free to play with the sugar and spice levels. If you want it sweeter, add an extra tablespoon of sugar. If you want it less spicy, pull back on the amount of ginger and cardamom you add.
I want to thank my dearest friend Mahak Morsawala and her family, for having me and my sister to India and making me the best Chai I've ever had.