Ginger-spiced masala chai

Directions

1. In a medium pot, bring the water to a rolling boil. Add the tea and chai masala and boil for a couple of minutes to infuse the spices into the tea.
2. Add the milk, sugar, and ginger. Bring the tea back up to a boil and simmer until the tea is the colour of caramel. Strain into a teapot or teacups and serve hot with an Indian brunch, a savoury snack, a biscuit, or dessert—or as dessert. Enjoy! 

TIP: For a delicious cup of masala chai, choose a full-bodied, strong black loose-leaf tea originating from India. Assam, Darjeeling, and orange pekoe are good choices, or you can use a blend of different black teas. Try different strengths and varieties to find the one that resonates with your palate. If caffeine is bothersome in the evening, swap out the black tea for an African rooibos red tea or non-caffeinated black tea. The results will be just as delicious.

Excerpted from New Indian Basics: 100 Traditional and Modern Recipes from Arvinda’s Family Kitchen by Preena Chauhan and Arvinda Chauhan. Copyright © 2022Preena Chauhan. Cover and book design by Andrew Roberts. Photography by Reena Newman, with photos on pages iii, 10, 18, 28, 129, 209, 255, 272by Sandy Nicholson. Published in Canada by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.