chai for two

to me, chai is art. it's a precise amount of creamy, spicy & strong with a subtle sweetness. i made it my mission to sought out the perfect flavour balance. a taste of this chai is what i deem, a perfect sip. so perfect that the only ingredient i switch up from time to time is the milk - oat or soy add a nice flavour umph.

water, 2.5 cups

black tea, 3 bags/ tbsp

whole black peppercorns, 0.5 tsp

whole green cardamom, 2 tsp

whole cloves, 0.25 tsp

fresh ginger, a nice thick slice

brown sugar, 1 tbsp or to taste

milk, 1 cup

fresh mint, 10 leaves.

1. remove leaves from the tea bag if you don't have loose leaf tea and use a mortar and pestal and crush your spices to break alittle, dont make them into a powder just enough to release their aromatics and open the cardamom pods.

2. boil water, tea, and sugar and spices* for 10 minutes on medium-low simmer

3. add in milk and mint leaves and boil for another 10 minutes. 15 if you're feeling sassy.

*wondering about the cinnamon? i only got "the perfect sip" when i ran out of cinnamon during my trials - i found it that when it boiled for so long, it got some bitterness i didnt love. but if you love it, have fun, throw in a stick! ingredients are optional except for the fresh mint, its the best part, duh.

recipe inspiration @tannache & Dishoom cookbook.