Dried Ginger Masala Chai

Masala chai is a spicy and milky South Asian black tea that started as a popular Indian street drink but today is made in many homes. (Read more about chai's history here.) This version mixes the sweet spiciness of dried ginger with piney-fruity-minty green cardamom and the brash, earthy heat of black pepper. Gently crushing the cardamom and peppercorns helps to release their flavors faster. This yields a spicy cup; for a milder version, barely crush the peppercorns. Cooking at a rolling boil rehydrates the spices and provides maximum flavor absorption.  

CTC teas are processed tea granules that produce a strong black tea which lacks nuance but can stand up to the strong spices in a typical masala chai. At Indian grocery stores or online, they’re sometimes labeled mamri tea. CTC tea has a lot of caffeine, so if you’re sensitive you can use as little as 2 teaspoons. To make a single cup of chai, divide ingredient quantities by 4, then cook for 4 minutes with the spices and water and 5 minutes with the milk in a small pot.