Makin' chai karak to cool overnight for iced chai with breakfast :) (Freudian slip, I almost said for breakfast whoops, eat a real breakfast Jill)
I use a lid because I always make my chai while doing dishes and I can hear it sputtering two moments before it boils over which is KEY to me not having to clean the stove AGAIN.
Anyway I use this recipe from Middle Eats because I loooove masala chai but I simply do not keep that many whole spices in my house, and chai karak uses 3 (4 w/ opt saffron)
I also use whole milk because thats what I have and also I don't like evaporated milk. I did make it with evaporated milk a couple of times, but it was yucky to me.
Also, *grabs your shoulders gently* make sure to boil the tea once the milk is in there as they say in the recipe. The change in texture and flavour is profound. Do not waste your efforts making tea like this and skip that step.
