THE RAVAL FAMILY RECIPE

You can use pre-prepared ground spices, but I prefer to start from the whole spice.

For the blend:

7cm-8cm root ginger

A few cinnamon sticks

2 tbsp (30 mL) whole cloves 2 tbsp (30 mL) cardamom seeds 2 tbsp (30 mL) white peppercorns

2 tbsp (30 mL) black peppercorns

1. Take the root ginger and grate coarsely. Roast this in an oven for 15 minutes at 180 C

(350 F) (160 C fan assist/320 F), taking care that it does not burn.

2. Meanwhile, toast the cinnamon sticks in a hot pan until they become fragrant. Repeat with the cloves, cardamom (keeping the husks as they have flavour and aroma), white peppercorns and black peppercorns, toasting each of them separately. Using a mortar and pestle, spice grinder or clean coffee grinder, turn each spice into a fine powder.

3. Keep each spice separate until you are ready to make the blend.

4. For the blend, take

1 tsp (5 mL) cinnamon powder, 1 tsp (5 mL) clove powder,

1 tsp (5 mL) nutmeg powder,

3 tsp (15 mL) cardamom powder, 4 tsp (20 mL) ginger powder,

1 tsp (5 mL) white peppercorn powder, 1/2 tsp (2.5 mL) black peppercorn powder and mix well. Note: You can alter the quantities of each spice depending on your preferences. Those not partial to a fiery kick can leave out the black pepper. Store the blend in a cool dry place in a glass jar or other airtight container.

For the chai:

3 tsp (15 mL) Assam tea leaves or 2 strong black tea bags

1/2 cup (125 mL) water

1/2 cup (125 mL) milk

1 tsp (5 mL) chai masala

2 tsp (10 mL) sugar

A few slices of fresh root ginger

1. To make a single cup of masala chai, place the tea leaves

(or tea bags), water, milk, chai masala blend, sugar and a few slices of fresh root ginger in a saucepan.

2. Heat it all up together and let it simmer until the colour darkens to a deep rusty brown. Be careful not to let the chai boil over as it foams and bubbles up.

3. Pour the masala chai through a sieve into a cup, leaving behind the tea and spices, and enjoy.