Asha Gomez’s Chai

Photography by Andrew Thomas Lee

“The key to a great chai is patience,” Asha Gomez insists. The essence of a good cup of chai depends in taking the time to infuse your milk and water with spice. For Asha, a touch of grated nutmeg in your cup of chai is optional, “but oh so decadent.”

Makes 2 Servings Cook Time 20 minutes
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  1. 1 cup whole milk
  2. 1 cup water
  3. 4/5 pods of cardamom freshly crushed in a pestle
  4. 1/4 teaspoon dry ginger powder
  5. 2 tablespoons of black Assam tea
  1. Heat your milk and water on a low, low flame with your spices, and let it simmer for a good 15 minutes until you can smell the aroma of the spice permeating your kitchen. At this point drop your tea in and let it seep for 4 minutes.
  2. Strain and serve your cup of chai.
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