MASALA CHAI (Indian spiced tea, for four)



5 tablespoons black tea, preferably Assam

4 teaspoons sugar, or to taste

about 1/3 cup whole milk

5 green cardamom pods, lightly crushed

1 tablespoon fennel seeds

pinch of black pepper



1. Brew the tea as usual (see English method), using 1 quart hot water and allowing it to steep for 3 to 5 minutes. Strain. This may be done as far in advance as you like.

2. Reheat the tea slowly and over low heat with the remaining ingredients. When it is very hot, strain again; taste and adjust the seasoning. Serve immediately.


from Mark Bittman, The Best Recipes in the World

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