Aurangzeb: Shaping India's Map
A comforting spiced tea, perfect for deep historical study or quiet contemplation. This aromatic blend of black tea, milk, and warming spices offers a soothing escape, ideal for scholars and history enthusiasts alike.
Ingredients
- 2 cups water cold
- 1 cup milk whole or preferred plant-based
- 2 tbsp black tea leaves Assam or Darjeeling
- 4 green cardamom pods crushed
- 1 cinnamon stick small (about 1 inch)
- 2 cloves whole
- 1/2 inch ginger freshly grated
- 2 tbsp sugar or to taste
Instructions
- In a saucepan, combine water, crushed cardamom, cinnamon stick, cloves, and grated ginger. Bring to a gentle boil, then reduce heat and simmer for 5 minutes to infuse the flavors.
- Add black tea leaves and milk to the saucepan. Increase heat and bring the mixture to a boil again, stirring occasionally. Immediately reduce heat to low once boiling and simmer for another 2-3 minutes, ensuring it does not boil over.
- Remove the saucepan from heat and stir in sugar until it is fully dissolved.
- Strain the chai through a fine-mesh sieve into individual cups, discarding the spices and tea leaves. Serve hot and enjoy your contemplative brew.
Notes
Adjust sugar and spice levels to your preference. For a stronger brew, simmer spices longer. For a dairy-free option, use almond or soy milk. Best served hot alongside a good history book.