Recipe: Mauritian masala chai

In Mauritius, tea holds significant importance, particularly as a staple for snacks and breakfasts. The traditional blend always comprises black vanilla tea and powdered milk. However, during the chilly winter months, additional spices and brown sugar are incorporated to elevate its richness, likely influenced by our ancestral ties to India, where our national drink shares similarities with Indian chai.

Ingredients (serving approximately 2 people):

• 1 tablespoon of loose black vanilla tea or a teabag (local preferred)
• 1 cinnamon stick
• 2 cardamom pods
• 1/2 star anise
• A pinch of grated nutmeg
• 200 ml water
• 300 ml cow's or plant-based milk
• 2 to 4 tablespoons of brown sugar

Instructions:

1. In a saucepan, combine the milk, water, sugar, nutmeg, cinnamon, cardamom, and star anise. Mix thoroughly and simmer over low heat for 15 minutes.

2. Stir occasionally, ensuring the mixture doesn't boil over.

3. Once it begins to simmer, gently stir and turn off the heat. Use a small tea strainer to carefully pour the filtered tea into cups, taking care not to scald yourself.

Extra tip: Customize your chai by experimenting with additional spices like ginger, lemon, pepper, or cloves. Let your imagination guide you!