Masala Chai

On a recent trip to India, one of my best friends picked up a little metal teapot and two tea glasses for me -- such a *me* gift!! The set remind me of living in India years ago, and I immediately had a craving for masala chai.

Unlike my first 'sips' recipe, Roasted Pumpkin Seed Chai is not what comes to mind when I think of the chai. The 'real' thing, in my mind, is thicker, stronger, and super milky. So yummy! And perfect for rainy winter days.

I'm convinced that this is what Edmund was served by the White Witch in the Chronicles of Narnia............. she may have been evil, but the woman had taste. I mean, turkish delights?! Ugh. Yes. Let me have this one.

I'm of the mind that there is no such thing as too much cardamom, so I generally add more than listed in this recipe. Modify to suit your tastebuds!

Cheers,

Asiya

*Craving more tea content? Follow the @lepetiteasiyette Instagram to see more!

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Masala Chai

makes two mini cups

1 cup water

1 tbs black tea - I used Mauritian Black tea with Vanilla

1/2 cup milk - I used 2% but whole milk works best -- the fattier the better on this one!

1/2 tsp cardamom seeds

1/2 tsp fennel seeds

a few bits of cinnamon

1 tsp sugar

DIRECTIONS

1. Crush all the spices with a mortar

2. Add milk, water, spices, and tea to a pot over medium-low heat

3. Bring to a simmer, then remove from heat

4. Mix in sugar

5. Strain and drink piping hot!

*see step 1, how cute is my baby mortar?!!

*see step 5, the milk 'skin' is normal (and delicious!)