You will need
  • - glass of milk;
  • - a pinch of black cardamom;
  • - 1/2 teaspoon (5 pods) green cardamom;
  • - two pinches of allspice;
  • - 3-4 sticks cloves;
  • - a pinch of nutmeg;
  • - 1 teaspoon ground cinnamon;
  • - 1 tbsp grated fresh root ginger or a pinch of dry;
  • - 1 teaspoon of black tea;
  • - sugar to taste.
If cardamom and cloves not powder, break them, clean grain and grind in a mortar. Fresh ginger root wash, peel off the skins and grate.
Pour milk into a deep saucepan and bring to a boil. Add cardamom, cloves, pepper, nutmeg, cinnamon and ginger. Simmer for 1-2 minutes. Remember that spices should not boil, but simmering. If the fire is too strong, milk, the introduction of ingredients can be curtailed. Add the sugar, cover and steep for 10 minutes.
In a large bowl, brew a teaspoon of black tea. Add it to the container with milk and bring to boil again.
Readiness masala is determined by the welding: when all the tea leaves sank to the bottom, then drink the real thing. On average, it takes at least 5 minutes.
Strain the drink into a warm teapot, and serve. Pour masala cups, scalded with boiling water. Drinking masala tea is recommended steadily and slowly, enjoying every SIP.