Sipping my last cup of “English Breakfast” tea here in Venice and feeling grateful for this incredible holiday. Three more cities to visit before we head home. I can’t wait to get back and make myself a proper cup of masala chai. Until then, I’m making do with a small stash of my chai masala. I always carry a small “dabba” (container) of this homemade spice blend in my handbag so I can add to my tea wherever I go. A little sprinkle is all it takes to transform any generic tea bag tea into a taste of home.

Recipe

Chai Masala

Pulse 4 tbsp green cardamom pods (choti elaichi), 1 tsp black peppercorns (kali mirch), 1/4 tsp fennel seeds (saunf), 1/4 tsp dried ginger powder (sonth) and 2 cloves (laung) until finely ground.

Sift the mixture to remove the stringy bits of cardamom husk (I mix them into my container of loose leaf tea) and store the powder in an airtight container.

Add to your chai during the final boil or mix a pinch into your teacup.