Whenever I make tea, it’s usually ginger tea or cardamom tea, but never both, leave alone other spices. It just never occurred to me, though I have all the common spices in my kitchen at all times. This was such an obvious yet brilliant idea and I really relished the drink.
In Singapore, Masala Chai is one of the most popular drinks in Indian restaurants when I go out for meals with non-Indians. The hotels here add condensed milk instead of milk which gives a wonderful flavour to the tea although it’s not practical for us to make tea with condensed milk at home all the time.
Here is how I make Indian Masala Chai
Boil 1 tbsp tea leaves in half cup water. Add 2 cloves, 1 cardamom, a few cinnamon pieces and some grated ginger. Add 1 cup milk and bring to boil again. Do not boil for too long, simmer add required amount of sugar and remove from fire. Serve hot