This article is written by a student writer from the Her Campus at Toronto MU chapter.
Something as simple as making tea can vary from person to person, family to family, and culture to culture. I’m addicted to tea and there’s nothing better than buying a chai latte to get me through the school day–except for my mom’s homemade masala chai (spiced tea).
Although it’s not the most efficient way to make tea every morning as a busy student, it is my favourite. When I do make it, I am always reminded of family get togethers and daily routines at my grandparents’ place in South India.
The Recipe
- Servings: 2
- Ingredients:
- ½ cup water
- 1 tsp ginger (peeled and crushed)
- 1 small cardamom pod (crushed)
- 4 peppercorns (crushed)
- ¼ inch cinnamon stick
- 1 clove
- 2 tsp loose leaf black tea
- 2 cups milk
- 2 tsp sugar
Method:
- Add all the spices to a pot of boiling water and continue boiling on high heat for 2-3 minutes.
- Add tea and steep on medium heat for 1 minute.
- Add milk and boil on medium heat for 8-10 minutes. Stir once in a while, and if you want, wait until the tea bubbles and rises before turning off the stove for a richer taste.
- Turn off the stove and stir in sugar.
- Strain the tea and throw out the remains.
- Serve and enjoy!