Sobre esta receta

Un té especiado cálido y aromático elaborado de la manera tradicional india — té negro fuerte cocido a fuego lento con especias enteras y terminado con leche y azúcar. Esta receta clásica es rica, fragante y perfectamente equilibrada entre especias, dulzor y cremosidad. Es el tipo de taza que se siente como un abrazo en una taza.

Instrucciones

1. 1

   Lightly crush the green cardamom pods and black peppercorns using the flat side of a knife or a mortar and pestle — you just want to crack them open, not grind them to powder. This releases their oils without making the tea bitter.

2. 2

   Pour the water into a small saucepan and add all the spices: crushed green cardamom pods, cinnamon stick, cloves, black peppercorns, ginger, and star anise (if using). Bring to a boil ^[over medium-high heat].

3. 3

   Once boiling, reduce the heat ^[to medium-low] and let the spices simmer for 3–4 minutes. The water will turn a light amber color and smell deeply fragrant.

4. 4

   Add the loose-leaf assam black tea (or tea bags) and sugar. Stir gently to combine.

5. 5

   Pour in the milk and increase the heat ^[to medium]. Bring the chai to a gentle boil, stirring occasionally. Watch it closely — milk can boil over quickly!

6. 6

   Once it comes to a boil and rises slightly, reduce the heat and let it simmer for 2–3 minutes. For a stronger, richer chai, let it simmer the full 3 minutes. For a lighter cup, pull it off the heat sooner.

7. 7

   Remove from heat. Using a sieve, pour the chai into two mugs, straining out all the tea leaves and whole spices. Serve immediately and enjoy hot.