The Great British Baking Show star shares an aromatic Indian tea adapted from her cookbook Chai, Chaat & Chutney.
Chetna Makan’s Masala Chai
2 cups water
1 (1-in.-thick) piece fresh ginger, peeled and crushed
2 green cardamom pods
2 whole cloves
1½ tbsp. granulated sugar
2 regular-size black tea bags
2/3 cup whole milk
1. Combine water, ginger, cardamom pods and cloves in a small saucepan; bring to a boil over medium-high heat. Stir in sugar, and add tea bags. Reduce heat to low, and cook until mixture darkens to a deep, strong color, about 2 minutes.
2. Stir in milk, and bring to a boil over medium. Reduce heat to medium-low, and simmer until well infused, 2 to 4 minutes. Pour masala chai through a wire-mesh strainer into 2 cups; serve immediately.
Active time: 10 minutes
Total time: 10 minutes
Tip! Got leftover cardamom? Grind the seeds into a powder, and sprinkle into your holiday drinks—like eggnog, hot apple cider and mulled wine.