* 2 teaspoons fresh ginger root; grated
* 1 whole star anise; broken up
* 1 teaspoon orange peel; grated
* 4 pieces cinnamon bark (canela); 1 1/2 inch
* 1 teaspoon cardamom seeds
* 10 whole cloves
* 5 whole peppercorns
* 5 cups water
* 1/4 cup black tea leaves; (like Assam or Darjeeling)
* 1 teaspoon vanilla
* 1/4 cup honey
* 3 cups milk

[edit] Steps

1. Bundle up the first seven ingredients in a length of cheese cloth and tie it together with a string. This is called a bouquet garni (pronounced "boo-KAY gar-NEE").
2. Place the bouquet garni in a pot of water. The string should be tied to the handle for easy removal later on.
3. Bring the water to a very low boil, then reduce the heat and simmer. Boiling water may extract too much bitterness from the tea leaves.
4. Add tea leaves and continue simmering for 15 minutes.
5. Remove the bouquet garni.
6. Strain the remaining liquid through a sieve to remove tea leaves.
7. Add honey, vanilla, and milk.
8. Serve. Pour the mixture over crushed ice if you're serving it cold. This makes eight servings.

Masala chai #1: Na pelen kubek herbaty: zagotowac ok. niepelnej szklanki wody z
czubata 1/4 lyzeczki przyprawy do masala tea i startym swiezym imbirem (ok. 1 cm).
Po zagotowaniu skrecic ogien na maly, dorzucic 1,5-2 lyzeczki mocnej czarnej herbaty, pogotowac ok. 7-8 minut na malym ogniu,
po tym czasie dolac mleka (na oko, zasadniczo powinno byc od 1/4 do 1/2 mleka w stosunku do wody),
doslodzic (herbata powinna byc zdecydowanie slodka) miodem lub cukrem (w ostatecznosci slodzikiem, ale to oszustwo),
pogotowac jeszcze ok. 3 minut, przecedzic.



Masala chai #2: Na pelen kubek herbaty: zagotowac w rondelku niepelna szklanke wody,
skrecic ogien na maly, dodac czubata 1/4 lyzeczki przyprawy do masala tea, swiezy starty imbir (ok. 1 cm),
mocna czarna herbate (1,5-2 lyzeczki), poslodzic jw., dodac mleko w proporcjach jw., calosc gotowac ok. 10-12 min,
przecedzic.