This is my first recipe that was published
online, very exciting! There are several variations of this tea; I've modified the ingredients and quantities to my own liking.
Masala chai is a mildly spiced, fragrant tea that originated in India where it is still widely consumed. It is very different from the chai lattes of North America.
I was first introduced to masala chai as a child and didn't like it as much as plain chai (without the spices). It took me a while to acquire the taste, but I like to brew a cup every now and then in the evenings. In India, chai simply means tea and masala refers to the spice mixture.
First the spices are coarsely ground, which is my favourite part -- pure aromatherapy! Then they are brewed together with the tea leaves, milk and sugar. All of the ingredients can be found at any Indian supermarket, if not in your local grocery store's ethnic or spice section.
MASALA CHAI MIX: 
Seeds of 4 brown cardamom pods
Seeds of 7 green cardamom pods (small)
4 black peppercorns
4 teaspoons fennel seeds
1 teaspoon ginger powder
8 cloves
2 cinnamon sticks
Grind all the spices in a coffee or spice grinder to a fairly coarse consistency (if using a coffee grinder be sure to wash it right afterwards). Add 7 teaspoons of tea leaves (or tear open 7 tea bags for their leaves), mix and store in an airtight container. This mix yields about 7 mugs.
To make 1 mug of masala chai: 200ml cold water
100ml milk
Sugar to taste
1-1/2 teaspoons masala chai mix
In a small saucepan, bring the water, milk and sugar to a boil. Lower to a gentle simmer and add masala chai mix. Allow it to simmer for 2 minutes, remove from heat and strain into a mug. Enjoy!
