Sunday mornings deserve a different kind of chai. Not the quick weekday cup made in five minutes, but the slow-brewed, deeply spiced version that turns the act of making tea into its own kind of ritual.
Instructions
- 1
Combine water, cardamom, cinnamon, cloves and ginger in a small saucepan. Bring to a boil.
- 2
Add tea leaves and simmer for 3 minutes on low heat.
- 3
Pour in the milk and bring back to a gentle simmer. Let it ride — don't rush this step. 15 minutes on the lowest heat.
- 4
Strain into warmed cups. Add sugar to taste.
