Summary

Ingredients

• 20 g iner root
• 4 clove (s)
• 4 cardamom pods, crushed
• 1 teaspoon tea, black, stronger, e.g. Assam
• 1 teaspoon cinnamon powder
• 3 teaspoons sugar
• 300 ml water
• 200 ml milk, 3.5%

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Instructions

1. Cut the ginger into thin strips and bring to a boil in the water, along with the cloves, cardamom, cinnamon and sugar. After 5 minutes add the milk. When it boils again, add the tea and cook for another 3 minutes. Be careful, that tends to boil over.
2. Finally, strain through a sieve into a cup and add sugar if necessary.
3. I had a local explain the recipe to me in Nepal. It is especially important that the spices boil for at least 5 minutes before milk and tea are added. Only then does the Masala Chai taste as strong as on vacation.
4. If you don`t put a lid on the pot, you end up with about the same amount of chai as you used to start with.