Serving size: 1 Cup
Core Spices and flavorings:
2 inches ginger peeled and chopped
4 cardamom pods crushed so that the seeds are exposed
1 teabag of English Breakfast tea (or other black tea)
1 cup water
1/4 cup milk
Add the water, milk, ginger and cardamom to small pot on medium heat. Bring to a boil.
Once the mix starts boiling, lower the heat and and add the tea bag.
Let it simmer for about 1 more minute or until the tea reaches a desired strength. (I typically let it brew for about 2 minutes so that it takes on a rich medium-brown color).
Strain into a cup and serve.
I have noticed that if you let the strained tea sit for a while in a thermos, the flavors get even more enriched. So, if I am expecting guests over, I typically make my tea about 2 hours in advance and let it sit in a thermos. The resulting Masala Chai is absolutely delicious.
If you like your tea even stronger, add an extra tea bag.