Masala Chai by Humboldt squid

Recipe by: Humboldt squid Uploaded by Drimble Wedge

• 1 palm full (about 1 tbsp?) whole cloves
• 1 palm full (roughly equal amount to cloves) green cardamom pods
• 1/3 gallon of whole milk
• ~2/3 to 1 cup loose black tea
• ~2 cups sugar (people tell me I don't use enough sugar though)
• water

Fill a large pot (with handles) about 3\4 full of water (should work out to be about a gallon), set heat on med-high and add the tea and sugar (make sure it doesn't boil). Gently pound the cloves in a mortar and pestle (you don't need to pulverize them, just break them up a little bit) and add to the water, then use the pestle to pop open the cardamom pods as well, and add those to the water as well. Bring to a simmer, then add milk. Turn heat to low, make sure that the pot is uncovered. KEEP AN EYE ON IT, it likes to boil over. Technically, it's done when the chai is heated through, but the longer you simmer it, the more spicy it will taste. Some people reduce it down to almost a syrup, but you should be okay with about 15 minutes.

Remove the pot from heat. Place a mesh strainer or colander over a large stock pot in your sink, and pour the chai into it in order to remove the spices + tea. It's now ready to serve. Leftover chai can be re-heated or made into iced chai (just put ice in it).

Cinnamon sticks are a popular addition to the spice blend used, but we don't use them. Just add a stick or two of cinnamon in with the rest of the spices. Fresh ginger is also popular.