Pukka Chai

• 3/4-1 cups whole milk per person
• 1 scant teaspoons loose black tea, per person
• sugar, to taste, but don't go easy. a teaspoon or two per person should be good
• a few cardamom, freshly de-shelled, then either ground or whole
• a few slices of fresh ginger

1. In a saucepan combine all ingredients. There is no need to peel the ginger.
2. Bring to a fast boil and boil the heck out of it for a two minutes.
3. Strain the chai directly into cups. Small glasses would be modern traditional, but small clay cups can be used if you're old fashioned. If using clay cups, you should be sure to throw them to the ground when finished as they are meant to be disposable.
4. Caution should be exercised if using authentic, cheap Indian glasses as occasionally the boiling liquid will cause air bubbles in the glass to expand rapidly and split the glass. This is a good effect, but the chai will stain, so choose your table settings accordingly.

milk, loose black tea, sugar, cardamom, ginger

Taken from food52.com/recipes/9282-pukka-chai (may not work)