Masala Chai (Tea)

Improve your morning cup of tea!
As you can imagine every Indian has their own idea and recipe for ‘masala chai’. The word ‘chai’ has become very popular with Starbucks introducing many different varieties of it. I have never enjoyed the coffee shop version of it, just never reminded me of the chai I grew up with. Now, like I said, there are as many versions of this as there are Indians.. (that’s a whole lot). This version has been tweaked over the years, thanks to my husband who is a self proclaimed tea connoisseur. I have combined fennel seeds and green cardamom. The key is to crush them either in a mortar and pestle or with anything heavy (a bottle of wine will do!). Of course fresh spices make a big difference! Also good quality loose black tea is important.. now I don’t want you to break the bank and buy very expensive tea. The dry spices in the tea will dominate the flavor so you don’t want something very delicate like a darjeeling tea. A reasonably priced Assam tea or even English Breakfast will do. The other key to a great cup of masala chai is cooking the milk and sugar with the water, spices and the loose tea in the same pan. I always have one percent milk at home, I use that with a splash of half and half (it gives it a richness that is very much needed!) The chai creates a very earthy, nostalgic aroma for me- great on a weekend morning.

• 1 cup filtered water
• 1/2 teaspoon fennel seeds, crushed
• 1 green cardamom, crushed
• 1 heaping teaspoon loose black tea
• 1 teaspoon sugar
• 2 tablespoons milk
• 1 teaspoon half and half

In a shallow pan add the water, crushed fennel seeds, cardamom and sugar. Heat on a high flame. Once the water comes to a boil, add the tea leaves. Then add the milk and the half and half. Let it come to another boil and lower the flame. Cook for a minute or two stirring it as needed and ensuring the sugar has dissolved. Pour into a cup through a small strainer.