Spiced Punjabi Chai: A Taste of Home, Abroad 🍳

Ingredients 🥄

2 cups water
1 cup milk (dairy or non-dairy - your choice!)
2 tablespoons loose-leaf black tea (Assam or Darjeeling work beautifully)
1-inch piece of ginger, crushed
2 green cardamom pods, lightly crushed
2 cloves
1 small cinnamon stick
1/4 teaspoon fennel seeds (optional, for that extra je ne sais quoi)
Sugar or honey to taste (jaggery is a lovely traditional option!)

Instructions 📋

First, let's get the magic brewing! In a saucepan, combine the water, crushed ginger, cardamom pods, cloves, cinnamon stick, and fennel seeds (if using). Bring this delightful concoction to a rolling boil. The aroma alone will make your heart sing!
Next, add the black tea leaves. Reduce the heat to low and let the tea simmer for about 3-5 minutes, allowing the flavors to meld and deepen. Don’t over-steep, or it’ll get bitter, sweetie!
Now, pour in the milk. Increase the heat slightly and bring the chai back to a gentle simmer, stirring occasionally. Watch carefully to prevent it from boiling over – we don’t want any chai casualties!
Once the chai has reached your desired strength and color (a beautiful, rich amber is what we’re aiming for), turn off the heat.
Finally, strain the chai through a fine-mesh sieve into your favorite mug. Sweeten to taste with sugar, honey, or jaggery. Sip slowly, close your eyes, and let the warmth embrace you. Ahhh, pure bliss!