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Whole spice chai blend — cardamom, cinnamon, ginger, clove for masala chai
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Whole spice chai blend — cardamom, cinnamon, ginger, clove for masala chai
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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With the side of a cleaver or chef's knife, gently crush the whole spices, then add them to a small saucepan, along with ginger, cloves, tea leaves, and sugar. Add in 1 cup water and bring to a boil over medium heat. Cover pan and remove from heat; steep for 3 minutes. Return pan to low heat and add in milk. Bring to just a simmer, then pour through a fine-mesh sieve into 2 warmed teacups or small mugs. Serve immediately.