What's this - Sister Jannah needs to make a cup of Chai? This is more interesting than the Sarees thread!
That's why we are here to help!
First of, there are multiple schools of thought here, but the largest school is the water based tea with some believing that milk based tea is the secret. If the end user loves milk or a creamer taste, then follow the later, otherwise the earlier is better for the majority of scholars, I mean for the majority of tea drinkers.Traditional Water-based Masala Tea
a.) Try and use a stove pot and utensils that is dedicated for tea making, meaning not used for curry dishes or even for making sweets, so not to contaminate the tea.
b.) Clean wooden spoon (for mixing)
c.) Clean table spoon (for masala ingredients)
d.) Small to medium sized strainer to remove masala ingredients
3 to 4 Ilaichis (dry green cardamom pods - slightly cracked open) - making sure that the pods were not exposed to air (kept in a sealed jar until ready to use)
3 to 4 whole black cloves - again - in a sealed jar until ready to use
1 stick of fresh cinnamon (no longer than your baby finger)* - crushed into large pieces - in sealed jar or packet
4 bags of tea - name brand - don't go cheap here - choose the tea brand that the majority of end users like
2 cups (500 ml) of Milk (3.25% or greater)
1.) Add the masala ingredients to 2 cups (500 ml) of water in your pot
2.) Bring it to boil and then let it stand by turning down the heat
3.) While it's standing, add tea bags
4.) Bring up heat slightly but not to boil to open up the tea bags
Separately (optional - but it speeds up the process)
5.) Warm up milk in the microwave for about 2 minutes (less for powerful microwaves)
6.) Carefully add warmed milk to pot while stirring with clean wooden spoon and heat some more
7.) Add up to 4 tea spoons of white granular sugar
8.) Strain into 4 cups stir and Serve hot
*Note 1 - Amount of Cinnamon depends on end users - sometime even half a stick can do the trick - this is the only ingredient that can deviate greatly
** Note 2 - Alternative method - add milk after step 2 and bring it to boil before adding the tea bags.Second School - Milk Based Tea:
In step one above, add the Masala ingredients to 2 cups (500 ml) of milk in your clean pot.
Continue as normal - but this gives a creamer taste, since you are starting off with milk into milk, and not diluting the milk and water. Third School - Very Creamy Tea
Liquid Carnation milk (not low fat either like 2%) in a can poured in slowly after step 4 while stirring with a clean wooden spoon - since it's powerful stuff - monitor mixture until colour is just right.
*Your recovering chaiwallah brother