Spiced Tea (Masala Chah) 2

Spiced Tea (Masala Chah) 2
8 (6-oz) servings, for 8 people

6 cups cold water
1/3 cup milk, or to taste
1 stick cinnamon, 3 inches long
6 green cardamoms
4 whole cloves
12 black peppercorns (optional)
12 tsp sugar, or to taste
6 heaping tsp leaf tea or 9 tea bags (orange pekoe)

1. Combine water and milk in a deep pan and bring to a boil. Add the spices and sugar. Stir to blend, and turn off the heat. Cover the pan and let the spices soak for at least 10 minutes.

2. Add the tea leaves or bags and bring the water to a second boil. Reduce heat and simmer, covered, for 5 minutes. Uncover. Check the color and taste and add more milk and sugar if desired. Strain the tea into a warm teapot and serve immediately.

This is the way that the traditional spiced tea is made. You may, however, omit the milk or sugar or both, in which case reduce the quantity of tea to 2 heaping teaspoons or 3 tea bags.

From Indian cookbooks by Julie Sahni -- Classic Indian Cooking and Classic Indian Vegetarian and Grain Cooking.


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