Indian Masala Chai is now famous all over the world with tea shops sprouting up globally.

Garam Masala Chai (meaning hot tea with spices) is often accompanied with samosas or pakoras (Indian savory snacks). In India there are Chai street vendors. They serve Chai in low fired clay cups called "kullarhs", rustic hand made out of native clay in open fires. An average Indian has four chai breaks in a day.

Cardamom Chai  Serves 4
2 1/4 cups water
3 cardamom pod, whole, split
1/4 inch fresh ginger
2 cup milk
4 teaspoons sugar
3 teaspoon strong black tea
Add cardamom, ginger, water and bring to a boil. Simmer on low for 5 minutes. Add the milk and sugar to the pan and bring to a boil again. Add tea and bring to a boil again. Strain it into a warmed teapot or directly into teacups and serve with samosa or cilantro chutney sandwiches.

Masala Chai Serves: 4
2 whole cloves
2 cardamom pods
1 1/4 inch cinnamon stick
1/4 inch fresh ginger piece freshly minced
1/8 teaspoon freshly ground black pepper
3 cups water
2 tablespoons strong tea
2 cups milk
2 tablespoon sugar 
Add spices, water, ginger and pepper and bring to a boil. Simmer on low for 5 minutes. Add the milk and sugar to the pan and bring to a boil again. Add tea and bring to a boil again. Strain it into a warmed teapot or directly into teacups and serve with Indian savory snacks or cilantro chutney sandwiches.

Spiced Chai Serves 4
2 1/4 cups water
1 stick cinnamon
4 cardamom pods
4 cloves
2 cup milk
3 teaspoons sugar
3 teaspoons strong tea
Add spices, water and bring to a boil. Simmer on low for 5 minutes. Add the milk and sugar to the pan and bring to a boil again. Add tea and bring to a boil again. Strain it into a warmed teapot or directly into teacups and serve with Indian savory snacks or cilantro chutney sandwiches.