1/4cupfull cream milk / plant based milks( use almond milk if vegan)
2tspblack tea leaves( use rolled tea leaves)
sweetener(optional)
Instructions
Chai masala powder
In a hear pan, roast the cinnamon, cloves and cardamom gently to release more flavour.
Now add the black pepper and fennel seeds and let it stay in the warmth for 5 minutes
Into the spice-mill add the rose petals, ginger powder, nutmeg, and dried basil and give it a couple of pulses.
Add the roasted spices to the spicemill and powder them all into a fine mixture.
Store this aromatic powder in airtight jars for up to 2 months.
to make the masala tea
In a saucepan, boil the two cups of water
Add the tea masala, tea powder and milk
Continue to gently boil the mixture till the tea imparts the gorgeous colour.
Remove from heat, strain the tea into a teapot
Serve warm with sweetener if desired.
Notes
Adding sugar or any sweetener to tea is totally optional. I prefer mine without so have not added any. You can add the sugar to the boiling water itself if you prefer.