INGREDIENTS DIRECTIONS Spice mix (makes 6 portions) 2 tbsp green cardamom seeds, (keep opened pods) 1 tbsp ground cinnamon (or equiv. stick) 0.5 tsp black peppercorns 1.5 tsp fennel seeds 1 tsp anise seed 1 tsp fennugreek seeds 1 tsp ground ginger 0.25 tsp salt 175 g light brown sugar Liquids (makes 1 portion) 500 mL 2% milk 650 mL water 4-5 large, whole star anise 2.5 tsp loose tea, or 3 tea bags orange pekoe tea or other black tea (Typhoo brand) Equipment: • mortar and pestle or an electric coffee/spice grinder o r blender • 2 medium pots (one each for milk and tea portions) • 1 large pot (for combined milk and tea portions) • cheese cloth and large sieve • metal-mesh coffee lter or ne-mesh sieve The ingredients for the spice mix will make 6 portions, where 1 portion will make ~1 litre of masala chai tea. Spice preparation: Grind dry ingredients with mortar and pestle or coffee/spice grinder until nely powdered. If using electric grinder/blender, take care not to overload. Pause and shake often to redistribute ingredients between pulse grinding. Divide mix in 6 equal portions. Prepare water: • In a pot, add star anise to water and bring hard boil for 5-10 minutes or until water has taken on a rust-red colour. • Add tea, let boil for a minute or two then let simmer lightly whil e preparing the milk portion. • Remove from heat when milk and spice portion are complete Prepare milk: • In a pot, add ground spice mix to milk. • Bring milk a boil, stirring frequently . T ake care not to let it scald or boil over . • Let simmer for 5-10 minutes to let avours infuse. Again, stir frequently . • Remove from heat. Combine milk and tea: • Pour milk through 2- 4 layers of c heesecloth in a lar ge sieve into a large pot to catch the coarse spice particulate. Discard cheesecloth after. • Pour milk back into original pot through metal-mesh coffee lter or ne mesh sieve to catch the ner particultes. Repeat as desired. • Final step is adding the tea. Remove tea bags and pour through siev e to catch star anise. Serve hot if desired, or chill in fridge and serve cold. Masala Chai Tea