Indian spiced tea

Recipe from: 8/1/2004 12:00:00 AM

Ingredients 14
Servings 0
Time

Ingredients

  • CHAI
  • 250
    ml
    low-fat milk
  • sugar to taste
  • 500
    ml
    medium-strength tea of your choice (traditionally Aseem or Darjeeling) brewed to taste
  • TEA SPICE MIX
  • 20
    ml
    fennel seeds
  • 8
    green cardamom pods, seeds only, bruised to release seeds
  • 5
    ml
    ground cinnamon
  • 6
    cloves
  • 5
    ml
    powdered ginger
  • 3
    ml
    milled pepper, or
  • 4
    black peppercorns
  • 4
    cinnamon sticks, to serve
  • ground cinnamon to sprinkle
 

Method

 
Grind tea spices in a pestle and mortar to release the flavour and seeds, then transfer to an airtight container for future use.
(For a much finer texture and stronger flavour, grind spices in a coffee grinder.)
Bring milk and sugar to the boil.
Add tea and 15 ml spices and simmer for five to 10 minutes.
Adjust sugar; strain.
Serve with two cinnamon sticks and a sprinkling of fine cinnamon.
 

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