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Traditional Indian Tea

1 pod cardamom
2 pea-size fresh ginger (mulched)
1-2 big size whole black pepper
3 or 4 cloves
1/8 to 1/6 cinnamon stick
1 teaspoon black tea (Brooke Bond Red label, Mamri, or Tajmahal Black tea)
1/2 cup half and half
3/4 cup water

Put water, half and half, and tea in a pot on medium heat. Crush
the first five ingredients together on a hard piece of paper. Add
immediately to the pot of tea. Keep them on the stove for about
15 minutes, keep stirring continuously. Add sugar to your taste.
Drain on strainer and serve in a cup. The idea is to burn water
from the tea while mixing the spices into the leftover tea. You
may have to experiment with the quantity of water and mild to the
final quantity of tea. In my experience, 2:1 ratio works better,
i.e. I use 2 cups of (milk + water) for making one cup of chai.
One cup of water is burned in the process. This provides a smooth
taste of chai.

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