A masala chai base finished with a pinch of nutmeg, sometimes with a splash of coconut milk. Slightly sweeter and creamier than the standard cup, with a pale brown colour and a distinctly Goan warmth to it.
Prep time: 5 mins | Cook time: 10 mins | Servings: 2
Ingredients
- 2 cups water
- 2 tsp loose black tea leaves
- 1 cup milk (or 1/2 cup milk + 1/2 cup coconut milk)
- 1-inch cinnamon stick
- 2 cardamom pods, crushed
- A pinch of freshly grated nutmeg
- Sugar, to taste
Method
- Bring water to a boil with cinnamon and cardamom.
- Add tea leaves and simmer for 2-3 minutes until the water turns a deep amber.
- Pour in the milk (or milk-coconut milk mix) and bring back to a gentle boil.
- Add sugar to taste and let it simmer for another 2 minutes.
- Just before turning off the heat, stir in the grated nutmeg.
- Strain into cups and serve hot.