I make all sorts of different chais-it is said that nearly every part of India serves a different sort of chai (the name just means tea—c.f. Japanese ‘cha’) and so do I. Some kinds I make are cinnamon-heavy. Others are garam masala based. others utilize fresh ginger. Still others are a blend of all the spices I can get my hands on. But one of my favorites, the one I recommend your making for your pepper adventure, is my pepper-cardamom-nutmeg chai. This is very piquant, and quite lovely, if I do say so myself. Give it a try, and tell me what you think.
Pepper Cardamom Chai
bring 4 c. water, one ground nutmeg, a teaspoon of ground cardamom, and a teaspoon of pepper to a boil in a large pot.
Allow to simmer for 10 minutes, then add tea of choice (I usePG Tips), three tbsp, sugar or to taste, and 3 c. milk.
When chai is almost at a boil, strain or serve with mate straws.