Chai: Indian Tea

My family and I love ethnic food, but we have always had a special relationship with Indian food. We love the way spices work together with the flavors of the food to enhance the food itself, rather than overpower it. I have eaten Indian food ever since I can remember, and I have vivid memories my parents drinking Chai. Chai is a kind of Indian tea that is made up of a combination of spices brewed in milk. It is served at nearly every social gathering in India after a meal. I didn't try chai until I was around 8 years old, but when I did, I was so surprised with the combination of spices that make up such a rich and creamy tea. Chai is perfect for warming up cold winter nights, but is also pleasantly refreshing when cooled and served over ice.

2 cups water
1/4 cup loose Darjeeling tea leaves, or 5 tea bags black tea
2 cups whole milk, or 2% milk
1/8 tsp cardamom
2 whole cloves, crushed
2-4 black peppercorns, crushed
pinch of ground cinnamon
1/4 cup sweetened condensed milk, or more to taste

Heat the water to a rapid boil in a 2-quart saucepan over medium-high heat. Reduce heat to low and add the tea leaves. Let them simmer for 2-4 minutes to blend the flavors. Strain out the tea leaves or bags and return tea to saucepan. Stir in the milk, cardamom, cloves, peppercorns, and cinnamon. Heat to boiling, then reduce heat to medium low. Be careful not to let the milk boil over- it will boil up high in the pan. Stir in the condensed milk. Then strain into a teapot and serve hot, or strain into a pitcher and refrigerate, then serve cold over ice.

Recipe from: Betty Crocker's Indian Home Cooking; Recipe by: Raghavan Iyer