MASALA CHAI (TEA) RECIPE – SPICED CHA

This is my sons favorite tea. He takes in his thermos cup for the drive to campus every morning.

• 2 1/4 cups (532 ml) filtered water
• 1 3-inch cinnamon stick, ceylon or cassia are both fine
• 3 whole cloves
• 4 green cardamom pods, cracked open and deseeded (I throw seeds & pods in)
• 3 black peppercorns
• 1/2 tsp fennel seeds, optional
• 1/2- inch (~4 g) fresh ginger, peeled and thinly sliced
• 3 black tea bags or sub 3 tsp loose leaf black tea, depending on brand, tea bags/leaves vary in strength (See Note 1)
• 1 cup (8 oz) whole milk, or 2% reduced fat milk
• 4 tsp (20 g) turbinado cane sugar, or raw cane sugar

Heat a medium saucepan over high heat. Add water, cinnamon stick, cloves, cardamom pods, black peppercorns, fennel seeds (if using), and ginger. (See Note 2) Bring to a boil and add the tea bags or leaves..

• Reduce the heat to medium-low and simmer gently for 7-10 minutes, depending on how strong you’d like the tea and spices. It will turn a deep burgundy color and reduce slightly.
• Add milk and sugar and stir. Raise the heat to high (or allow the milk to come to a boil on its own, as I do on any given day). Reduce the heat to medium and simmer for another 5 minutes.
• When ready to serve, raise the heat to high and allow it to come to a