- Agoston Haraszthy born (1812)
- 1 1/2 Teaspoon Sugar
- 1 Teaspoon Tea Powder loose
- Dash of Cinnamon
- Pinch of Cardomom
- Dash of Ginger
- Dash of Pistachios
- 1 Cup Milk
- 1 1/2 Cup Water
This decadent version of Indian tea is delicious. Best time to have it? Try it on a rainy or next to a beach.
Boil the water with sugar, tea powder, cardomom, cinnamon and ginger. In the other vessel, heat the milk, add the pistachio powder, keep stirring till it becomes very thick, almost half of the original quantity.
Then once the tea decoction is strong enough that the spices give out the smell, pour the tea decoction in it with a sieve. Keep stirring this milk for a little while about 20-30 secs. And you have the chai ready.
NOTE: You can also add a little "gulkand" for a more regal experience. Gulkand is basically rose petals seasoned in sugar. Available at most Indian stores. You have to lessen the amount of sugar a bit if you are adding this.