CHAI TEA

Recipe: Varinder Sapehiyia

Yield: 8 Prep Time: 5 mins Cook Time: 15 mins Difficulty: Easy

FUN FACT:

The folklore surrounding Chai dates back to 9,000 years ago to an ancient royal court in India. It was said that the reigning King created the recipe as a healing Ayurvedic beverage. From the 1830s black tea was gradually assimilated into the existing Chai spice mix and the beginnings of Chai as we know it emerged .

Ingredients:

· 2 inch piece of fresh ginger · 2 cinnamon sticks (or 1g grounded cinnamon) · 1 tsp black pepper (or 1g grounded pepper) · 10 whole cloves · 6 ground cardamom pods · 30-50g fennel seeds · 6 cups cold water · 4-6 bags of black tea (preferably Darjeeling) · 2 cups whole milk · ½ cup (packed ) golden brown sugar

Method 1 . Combine cinnamon, black pepper, cloves, cardamom pods and fennel seeds and ground together using mortar and pestle. Add the mix to 6 cups of water in large pot and add ginger. 2. Add the black tea bags hanging into the water. Use the lid to grip the tea bags over the pot. Bring to the boil over high heat. 3. Once boiled , reduce heat to medium. Partially cover the pot and add sugar. Whisk until sugar dissolves and let simmer for 3 mins. Add milk and let simmer for another 4-5 mins.

" I nd ian Chai gets consu med in

every singl e hou sehol d regard l ess of cast , creed or socioeconomic stratification . The first thing you get offered as a gu est throu ghou t I nd ia is Chai

tea . " - Varind er

4. Once milk has simmered , squeeze excess liquid out of tea bags and discard . 5. Strain chai tea into teapot and serve hot.