Adapted from Diana Rosen's book "Chai, The Spice Tea of India". Her recipe for "Sally Champe's Masala Chai" uses unsweetened condensed milk (aka, evaporated milk) and individual spices. Feel free to vary the quantities of spices, or use individual spices (e.g. cardamom, allspice, cinnamon, cloves, black pepper, etc.) to total 1 to 1 1/2 tsp. total.

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Spend a few minutes mixing this make-ahead concentrate and you'll have instant chai flavor for up to a dozen cups of tea.

Pour sweetened condensed milk into a clean glass jar. Add the spices and stir until mixed thoroughly. Refrigerate. The longer it is refrigerated, the better it gets.

Make a cup of very strong hot black tea (e.g. English Breakfast, Assam, NIlgiri). Add 2 to 3 Tbsp. of the chai concentrate to the tea. Stir and enjoy!

ITEMS IN THIS RECIPE

Mt. Baker Chai Seasoning

62

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Ground Inner Cardamom Seeds

53

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