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  1. Craig

    (a) It is preferable to add the tea after the milk has come to a boil. The reason is that the longer one boils the tea leaves, the more tannins they create. Tannins cause acidity

    (b) Try using whole spices peppercorns, a cinnamon bark, whole cloves instead of ground spices. The flavor will be more gentle

    (c) Anise (Saunf) is a also a good spice to add

    (d) if whole leaves are not available, one can substitute with an orange pekoe tea bag

    (e) Keep the sugar to 1 tsp per cup. The sweetness will otherwise overpower the flavor

    I love your ratio of 1:1 water:milk. Most people dont get that right. 1% is the best milk choice and a healthy option

    Enjoy..

    • The Blonde Abroad

      Hi Craig, this sounds great! Thank you for sharing!

  2. Atharva Sharma

    This recipe is just woah I loved your recipe very much. As I had drink masala chai of very much and I love their taste so so much. As they uses their own ingredients for making their tea special.

    • The Blonde Abroad

      Hi Atharva, glad to hear it! So delicious!!

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