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Chai

Someone actually requested this at work:

Here’s how I’ve been making it for years (although I’ve never tasted it myself, I have received compliments): Boil about 3/4 cup water, add about 1 tbsp of tea leaves (the tea brand/type does matter. I use Lipton Red Label/Taj Mahal), about 1/4 -1/2 tsp of fresh grated ginger, and 2-3 whole cardamom pods, pounded (both skins and seeds). Let it boil for a few minutes till the tea turns dark. Now add about 1/2 cup milk, bring it back to boil, and continue boiling on low heat for 3-4 more minutes (this is a typical method in certain parts of India). Strain, and add sugar according to taste. Here are some more optional add-ins during boiling: few fresh mint leaves, a big pinch of whole fennel seeds, 1/4 tsp chai-masala (you can find it in an Indian store, or make your own: typically contains cardamom, black pepper, fennel, cloves, cinnamon, dry ginger, etc.). 

 Those who might be curious to learn more about the culture of “cutting chai” in Mumbai, here’s a nice article:https://food.ndtv.com/food-drinks/cutting-chai-why-mumbai-loves-a-half-cup-of-tea-1745884

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