2teaspoonloose teafrom a South Asian store (it's different!)
1-½teaspoonsugaror to taste
3-4green cardamom podscracked open
Instructions
In a saucepan over medium heat, pour milk and water and let it come to a simmer.
Next add the loose tea and give it a quick stir.
Once the color changes to brown, add sugar and the cardamom pods.
Now turn the flame a little higher and let the chai bubble and cook for 3-4 minutes. The milk won't split but make sure you do it on medium heat. Cooking the chai will make it richer and creamier, and deeper in color.
Strain into a glass or cup and enjoy your steaming cup of kadak chai!
Notes
A pro tip to getting that creamy delicious chai is to aerate it. All you have to do is with pour the bubbling chai a few times with a ladle. This helps the chai breath and get frothy. The folks at the dhabas at masters of pouring the chai from great heights!