a simple 3-spiced tea recipe, made with cardamom, fennel and ginger spices to boost digestion, aid with water retention. On the lighter side, it's perfect for winter and spring
Using a rolling pin or a mortar and pestle, crush the cardamom pods to open them and crush the seeds into a powder. Cut the ginger into very thin slices to extract the flavors quicker (or crush the ginger in the mortar and pestle with the cardamom).
In a 1-2 quart stainless steel pot bring the water and all three spices to boil with the sugar. Reduce the heat and simmer covered, until two-thirds (a little more than half) of the spiced water remains —or simmer until 1/2 the water remains, if you want a stronger flavor and a more milky chai.
Add in the loose tea or tea bags and pour in the milk and bring the chai to a boil. Once it begins to boil or rise, lower the temperature a bit, let it simmer for about 3-4 minutes. Until you have a nice rich color —the color will shift from a grayish brown to warmer brown. That's when you know it's done! Add a pinch of cardamom powder to finish it off, strain and enjoy.
Warming | Cardamom, Fennel & Ginger Chai https://chitchaaatchai.com/food/cardamom-ginger-fennel-masala-chai-ayurvedic/