Masala Chai...Spicy Chai

It's been wet and cold here in Milan, where I live. I am not complaining though, given I come from a tropical country where all seasons are associated with heat...and more heat. What comforts me most on a wintry afternoon is a piping hot cup of masala chai, or known as masala tea while snuggling up under a blanket. I am not a regular tea drinker but certain afternoons seem ideal for indulging in this one hot cup of chai.

Some years back, when I lived in Calcutta, I used to be addicted to tea served on the streets. Of course, apart from street food in Calcutta being somewhat different from that served in cities like Mumbai or Bangalore, tea served in mud pots stole my heart instantly. There was nothing like steaming chai in a red mud pot waiting to be daintily smashed on the ground or trash basket after consumption. 

Here's how I make my chai

Serves 1

Ingredients 

1 heaped tsp tea powder (I use the assamese variant from a tea house)

Water & Milk (according to how strong you like your chai)

2 tsp sugar

2 cloves

3-4 pods of cardamom

3-4 whole black peppercorn

1 inch ginger

1 small pc of cinnamon

How to make

1. Blend the whole masala into fine powder

2. Boil milk, tea powder, sugar, water and powdered masala.

3. Strain and serve hot.

P.S: You can adjust the amount of whole peppercorn according to how spicy you like your chai to be.

Now, you are to sip your piping hot spicy chai. Feel free to indulge in it with tea biscuits, pakoras, or anything else you might want.