Nepalese Masala Chai

Ingredients for 1 servings:

• 20 g ginger root
• 4 cloves
• 4 cardamom pods, crushed
• 1 tsp tea, black, strong, e.g. Assam
• 1 tsp cinnamon powder
• 3 tsp sugar
• 300 ml water
• 200 ml milk, 3.5%

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Spiced tea, as I discovered it on my trip to Nepal

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 let it boil for another 3 minutes. Be careful, it tends to boil over. Finally, strain the mixture into a cup and add more sugar if needed. I had a local in Nepal explain the recipe to me. The most important thing is that the spices cook for at least 5 minutes before adding the milk and tea. Only then will the masala chai taste as strong as it does on vacation. If you don’t put a lid on the pot, you’ll end up with roughly the same amount of chai as you used in the beginning.