Kashmiri Chai With Gin

• 1 1/2 tablespoons shelled and peeled pistachios (raw or roasted salted)
• 10 whole green cardamom pods, lightly crushed to remove seeds, discarding pods, or 1/2 teaspoon ground cardamom
• 1 (1-inch) piece of cinnamon stick
• Large pinch of saffron threads (15 to 20)
• 1/4 teaspoon freshly grated nutmeg
• 2 cups whole milk
• 3 1/2 tablespoons packed light brown sugar, or to taste
• 1/8 teaspoon salt, or to taste
• 2 cups water
• 5 teaspoons loose black tea leaves such as Orange Pekoe
• 4 ounces (1/2 cup) full-flavored gin such as Tanqueray or Plymouth
• a mortar and pestle or an electric coffee/spice grinder

1. Finely grind nuts, cardamom, cinnamon, and saffron with mortar and pestle or in grinder. Add nutmeg.
2. Bring milk just to a simmer in a 2-quart heavy saucepan, then whisk in brown sugar, salt, and nut mixture and cook over low heat, stirring occasionally, 3 minutes to infuse flavors.
3. Meanwhile, bring water to a boil in a 1-quart saucepan, then add tea leaves and boil 1 minute. Pour tea through a fine-mesh sieve into hot-milk mixture, discarding tea leaves, and cook chai over low heat 1 minute.
4. Divide gin among 4 (8-ounce) mugs and top with hot chai.

pistachios, green cardamom pods, cinnamon, saffron, freshly grated nutmeg, milk, brown sugar, salt, water, loose black tea, plymouth

Taken from www.epicurious.com/recipes/food/views/kashmiri-chai-with-gin-233819 (may not work)