The Aroma of Indian Cuisine: Spiced Tea (Masala Chai)

<p>Traditionally, this tea is very sweet with equal parts water and milk. Every family has its own recipe and people adjust it for personal taste. Ready-made masala tea mixtures are available in Indian food stores. <em>Serves 2.</em>
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<p>• 2 teaspoons loose black tea or 2 tea bags<br />
• 2 cups water<br />
• Ground masala (grind together 3 green cardamom seed pods, 1/2-inch cinnamon stick and 3 cloves)<br />
• Few slices ginger or 1 small bay leaf<br />
• 2 to 4 teaspoons sugar<br />
• 1 cup milk</p>
<p>1. Boil water in saucepan; add tea leaves or bags. Cover and simmer 5 minutes.</p>
<p>2. Meanwhile, shell cardamom seeds and grind with cinnamon and cloves. Add ground masala and ginger or bay leaf and sugar and simmer 2 to 3 minutes. Add milk and return to a boil. Remove from heat and set aside for 2 minutes. </p>
<p>3. Strain and serve.</p>
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<em>Antara B. Mitra is a freelance writer and independent radio producer living in Manlius, New York. She loves traveling and sampling new foods.</em>
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<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/aromas-of-india.aspx”>
<strong>The Aroma of Indian Cuisine</strong>
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