Masala Chai II
This masala chai is made in a single cup with a tea bag, so it suits anyone who wants spiced tea without simmering a pot on the stove. The spice list is unusual, with cocoa, caraway and anise alongside the usual cardamom and cinnamon, and a little heavy cream and vanilla sugar round it out. Saffron, ginger, cloves and almonds are there if you want them.
Instructions
Put the boiling water, tea bag, cream, vanilla sugar, cinnamon, cocoa, cardamom, caraway and anise into a large serving cup. Add the ginger, cloves, saffron and crushed almonds now if you are using them.
Leave the cup to steep for about 5 minutes, until the water has taken on the color of strong tea.
Stir hard to work the cocoa and cinnamon into the liquid, since both tend to float or settle if left alone.
If the chai has cooled more than you like, reheat the cup in the microwave until it is as hot as you want it.
Make it personal.
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