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Masala Chai


¾ cup water

¼ cup milk

Fresh ginger, skin on,
sliced into 2–3 thin slices

1–2 cinnamon sticks*

2 green cardamom pods

¼ teaspoon fennel seeds

2–3 whole black peppercorns

2 teaspoons loose black tea leaves
(ideally Assam or Ceylon tea – English Breakfast will do)

* Note: “real cinnamon” not Cassia / it may be labeled “Vietnamese cinnamon”


  1. Heat water with milk. Before it comes to a boil, add ginger, cardamom, cinnamon stick(s), fennel seeds, and peppercorns.
  2. Bring to a boil and immediately add loose tea. Turn off heat and steep for 2 minutes. Pour into a cup through a sieve to strain out tea leaves and spices. Add sugar, or sweetener of preference, to taste.