With the warm monsoon air cradling us in a realm of ultimate lethargy, there are a few things that go as well with a typical Indian monsoon than a piping hot cup of masala chai. Today’s your lucky day because we’re going to show you exactly how to steam one up.
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As much as you try to replicate the method, nailing chaiwallah chai made from fresh spices, creamy milk and a delicious frothy finish is just too hard to master.

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Maybe it’s their subpar skill of rapidly pouring the chai from one pot to another in order to achieve that perfect consistency.

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With our fabulous recipe though, you’ll be able to enjoy the delicious warmth of chai while the weather is making you feel blue. Because there’s no problem serious enough that a cup of tea can’t fix.

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You will need:

2 cups of water
½ tsp. of freshly grated ginger
1/8 tsp. of freshly ground black peppercorns
4 cloves
4 cardamom pods
1 cinnamon stick broken into pieces
2 cups of milk
2 tbsp. of sugar
1 handful of mint leaves
1 handful of lemongrass
2 tbsp. of Assam black tea

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In a small pot bring the water, ginger, pepper cloves, cardamom pods and cinnamon to a boil.

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Add in the milk, sugar, mint and lemongrass and bring to a boil once again.

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Remove the pot from the heat and add in the loose black tea.

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Now cover the pot and let the tea steep for at least three minutes (or longer if you prefer a stronger brew).

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Strain the mixture and pour into a teapot or directly into a traditional stainless steel chai tumbler.

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And if there’s one thing you need to accompany your chai, it’s hot, crispy, delicious samosas.

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Go on, chai it! You’ll like it.