A classic drink from India's streets, masala chai is made by slowly simmering black tea with cinnamon, cardamom and ginger together with milk. The slow simmer is what fully carries the spices' flavour into the milk.
Simmer the water with the cinnamon stick, cardamom and ginger in a pot for 10 minutes.
Add the black tea and let it steep for 5 minutes.
Add the milk and sugar, and simmer gently over low heat, stirring often, for 50 minutes.
Strain the tea through a fine sieve and serve hot.
Don't step away from the pot while it simmers; the milk can foam up and boil over quickly. Allergens: contains milk and dairy (milk).
Lightly crushing the spices before steeping releases their aroma more strongly.
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