MASALA CHAI

"Chai," pronounced "ch-eye," is a sweet cardamom-spiced tea found at tea stalls in India. Cardamom—an ancient spice native to India—is also an integral component of "garam masala" used to spice curried dishes. Originally Vikings brought the pods and seeds back to Sweden, later Germans used them in cookies. Large black, white and green pods are used in a variety of dishes. Look for green pods with clusters of black seeds inside.

    1 ½ cups whole or fat-free milk
    2 Lipton® tea bags
    3 teaspoons sugar
    4 green cardamom pods, cut in half
    2 sticks cinnamon, broken into pieces
    4 whole cloves
    2 (1-inch pieces) crystallized ginger, chopped
    2 teaspoons four peppercorn blend

1.  Place the milk, tea, sugar, cardamom, cinnamon, cloves,       
     ginger and peppercorns in a 2-quart saucepan.

2.  Heat over medium heat until steaming.

3.  Strain into two tea cups and serve hot.

     Hint: For weaker tea use decaffeinated tea bags.

     Makes 2 cups of spicy tea