PEPPER - 20 GRAMS

firstly, in a heavy-bottomed pan take 40 grams cardamom, 20 grams cloves, 20 grams pepper, 8 grams cinnamon and 10 grams fennel.

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TURNS AROMATIC

dry roast on low flame until it turns aromatic. keep aside

2

DRY GINGER - 30 GRAMS

now take 30 grams dry ginger and break into pieces

3

KEEP ASIDE

dry roast until it turns aromatic. keep aside

4

TULSI SEEDS - 6

further add 6 tulsi seeds, ½ nutmeg and roast well

5

READY TO BLEND

cool completely, and transfer all the spice mix into a blender.

6

BLEND

blend to a slightly coarse powder. chai masala powder is ready, you can store in an airtight container and use for a month

7

CHAI MASALA - HALF TSP

firstly, in a saucepan take 2 cup water, 4 tsp tea powder and ½ tsp chai masala

8

BOIL - 4 MINUTES

boil for 4 minutes or until the strong decoction is prepare

9

MILK - 1 CUP

now add 1 cup milk, 2 tsp sugar and boil the chai twice

10

READY TO DRINK

strain the masala tea and enjoy.

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