Thursday, August 1, 2013
1 walnut-sized piece of fresh ginger
5 cardamom pods
1 cinnamon stick
200 ml milk
1 tablespoon sugar
1 tablespoon black tea leaves
Sugar or runny honey (to taste)
Peel the ginger and cut into slices. The cardamom pods squishing, coarsely crumble the cinnamon. Give 400 ml of water with slices of ginger and spices in a saucepan, bring to the boil, cover and let simmer for about 10 minutes over low heat.
Add milk and sugar and boil it all again. Add the tea leaves, remove the pan from the heat and allow the mixture to pull covered for 2-3 minutes. The Chai pour through a sieve and serve in the cups. Sweeten to taste.