This is an afternoon tea staple in India. Nothing can make a kitchen smell warm and delicious like fresh pot of chai can.
makes ~6 cups
- On high heat, in a 3-4 quart saucepan, bring the water & cardamom pods to a boil. Lower the heat; cover the saucepan & let it simmer for about 2 minutes to infuse the water with the spices.
- Increase the heat to high again & add the tea, milk & sugar & bring it back to a boil. Right after it comes to a boil, turn the heat off & let the chai rest for 2-3 minutes, covered.
- Strain & serve. Remainder can be chilled & served over ice.
ideas / variations
- Try with any of your favorite non-dairy milks