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Almond Chai Tea

(Badaam Chai)
Category: Teas
Makes 2 cups
This tea recipe, from my husband's cousin, Vikram Budhraja, offers drinkers a pleasant surprise: the sweet almonds left at the bottom of the cup after all the fennel-flavored tea has disappeared.

    3 cups water
   1/4 cup milk
   1 teaspoon fennel seeds
   1 1/2 teaspoons loose black tea leaves or 2 teabags
   6 to 8 shelled, raw almonds, coarsely broken

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1. Put the water and fennel seeds in a medium saucepan and bring to a boil over high heat. Then, add the milk and bring to a boil again.

2. Reduce the heat to low, add the tea leaves, and continue to boil, about 30 seconds. Remove from the heat, cover the pan, and let the tea steep about 2 minutes.

3. Divide the almonds into 2 teacups. Pour the tea through a fine-mesh strainer and serve hot with sugar on the side.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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