How to make
Grind the cinnamon with the cloves, pepper and cardamom. They should not be powdered, just crushed.
Put them in a teapot or saucepan along with the dry black tea leaves, chopped or grated ginger, sugar and star anise. Pour the milk and water and boil for 10-12 minutes on moderate heat.
Strain the masala chai and serve it immediately.
Tip: The milk tea is highly energising, invigorating and awakens the senses. I don't recommend drinking it on an empty stomach, because black tea is quite strong. As a last resort, you can replace it with green leaf tea.
The amount of sugar is 0.7 oz (20 g) according to the recipe for an ideal balance (it's almost imperceptible, that's probably the idea, but I put at least 1 oz (30 g)). It can be replaced with honey to be added afterwards, but it changes the taste and will not be authentic masala chai.
The original recipe is with black pepper, but I decided to experiment with pink.
A pinch of nutmeg can be added if desired.
Indian masala chai is a great aphrodisiac, removes all signs of fatigue and exhaustion, restores vitality and excites the senses. I recommend!
