One Cup Chai

Instructions

Put the water in a small pot over the lowest heat, or just below a boil. The longer it sits and evaporates, the stronger the chai will taste.

Crush the cardamom seeds, cloves and peppercorns together in a mortar and pestle. Without one, take the cardamom seeds out of their shells and use a pepper grinder for the peppercorns. Break a cinnamon stick into four pieces, or use the cinnamon sugar instead.

Add all the spices and the honey to the water and stir until the honey dissolves. Keep stirring from time to time and smell or taste the liquid. If the spices seem weak, simmer longer or add a little more. They usually need 5 to 10 minutes to give up their flavor.

When the spices taste right, add the tea leaves. The longer they steep, the stronger the chai gets.

Bring the pot to a simmer so the chai is still hot once the milk goes in. It will taste strong and a little bitter at this point, which is expected. Do not cook it too long, or the liquid will boil away and the spices will take over.

Take the pot off the heat and set a strainer over an empty pot or pan. Pour the chai through the strainer. Put the hot pot back on the stove rather than on the counter, so it cannot crack or melt the surface.

Pour the milk into a mug or teacup first, then pour the strained tea over it. Adding the tea to the milk keeps the milk from scalding and losing its flavor.

Taste it. If it is too bitter, stir in a little more honey, or adjust the ingredients next time. Some fine spice residue may float in the cup, which is harmless and adds flavor, or you can use a finer sieve to remove it.