{chai pots and spices}

The month of May always has two or three surprisingly cold days. I’ll share with you this recipe I learned in the class for masala chai which you can try out on those off-guard afternoons. As you probably know, “chai” just means tea, although it is implied that it will be served with milk and tons of sugar. Masala chai, however, is the spicy variety that we think of and is served is small, almost espresso-sized tea cups or- my favorite- unglazed clay cups that when ditched on the ground dissolve back into earth with rain. –Sarah

Masala Tea Serves
5 people

5 c water
5 c milk
7 green cardamom pods
1 cinnamon stick
5 cloves
7 black peppercorns
1 T grated fresh ginger Sugar
2 T loose black tea

Grind the cardamom pods through ginger together using a mortar and pestle and set aside. Over medium heat, bring the milk and water to a boil. Add the tea and some sugar and bring to a boil again. Now add the spice mix and boil for a few minutes until it’s the strength that suits you. Only add the masala mix after the milk has come to a boil. Adding it beforehand will cause the milk to separate.