Masala Chai Tea

It is amazing to me what a popular bevarage Chai has become. Of course to us Indians, it is just tea. Chai means tea in Hindi. The best thing about Chai, there is no right way to make it. Everyone has their own recipe and their own take on how Masala (which means spice) Chai should taste. The following recipe is my favorite way to make Chai. Traditionally, the milk is added to the saucepan to give it that creamy, spicy taste. Don't get hung up on the kind of tea you have. It is really about the spices you use to flavor the tea. And don't be shy to experiment with the spices. Some people prefer to add star anise or ginger to their tea. I find the star anise and ginger a bit over powering. The following recipe serves 2

Ingredients:
2 heaping tsp of loose black tea (If you don't have loose tea, 2 teabags will work just fine)
2 cups water
1/4 in. cinnamon stick
3 cardamom pods
2 cloves
2 black peppercorns
1/2 cup milk ( I don't suggest using skim milk for this tea. 2% is fine)
sugar to taste

Instructions:
Pour water into saucepan and bring it to a simmer. Crush cardamom, cloves, and peppercorns with a mortar and pestle. Add to water along with cinnamon and let simmer for a couple of minutes. Add tea and amount of sugar desired and let is simmer for another couple of minutes. Add milk and bring to a light boil. Remove from heat and strain over teacups. Discard spices and tea leaves. Enjoy.