Have I ever told you that our family took a trip to India several years ago? We had two kiddos then, and went with a group of college students we worked with. I will never forget that trip…the auto-rickshaws…the temples…the children…the many, many needs.
It feels worlds away from the view outside my window this crisp October morning. It’s hot-air balloon time here, and my morning sky is dotted with them. It’s perfect weather for a cup of chai, a cup that may remind me that on the other side of the world, another is enjoying a cup as well. Another who will ride an auto-rickshaw today, on the way to a temple, passing the street children no one remembers. Another who has great need, for which I can remember to pray today.
- 4 cups water
- 2 teabags (black tea)
- 6 whole cloves
- 8 whole cardamoms (crushed)
- 4 cinnamon sticks big pinch nutmeg big pinch of ginger sugar to taste milk to taste
In a medium saucepan, bring to a boil, then simmer all spices in water until water is infused (about 8 minutes.) Add two teabags into the saucepan, simmer for another minute, turn heat off, and let alone for tea to steep. Add sugar to taste (I think I add almost a cup!), and milk to taste (I think I add almost a cup here too!).
Strain, and serve hot or over ice.