A simple recipe for a masala chai that's somewhere between dhaba tea and the one I grew up having at home.
- 4 cups water
- Pinch of fennel seeds ground
- 4 cardamom pods removed and ground
- 5 teaspoon loose black tea or teabags
- 1 cup whole milk
- 5 teaspoon sugar or to taste
Bring 4 cups water to boil. Reduce to simmer and add ground spices and tea. Let it simmer for 2 minutes.
Whisk in milk. Bring to boil.
Lower heat and let milk simmer for 8 minutes, whisking occasionally and skimming any residue from the top.
Remove from heat, stir in sugar or sweetener.
Strain and pour in mugs or teacups.