Adrak Wali Chai – The One That Cures Everything

Crush ginger with skin using mortar-pestle – skin has all the heat and flavor. Crush elaichi pods too.

Bring 1.5 cups water to boil in a saucepan with the crushed ginger and elaichi. Let it boil for 5 minutes to extract maximum flavour.

Add CTC tea leaves and let it boil vigorously for 2-3 minutes until the water turns dark reddish-brown.

Add milk only after tea has boiled properly. Let it come to a rolling boil 2-3 times – weak chai is a sin.

Strain into cups, add sugar or jaggery to taste. Serve immediately while steaming hot.