INGREDIENTS

1½ cups milk of your choice, ½ cup water, ¼ teaspoon ginger powder, 2 teaspoons CTC tea leaves, 2-3 green cardamom pods (crushed), 1 small cinnamon stick, ½ teaspoon black pepper, and sugar or sweetener to taste.

Masala Chai

DIRECTIONS

  1. Start by bringing the water to a gentle boil in a saucepan, then add the tea leaves and let it simmer for about 2 minutes.
  2. Next, stir in the grated ginger or ginger powder, crushed cardamom pods, cinnamon stick, and black pepper.
  3. Allow the flavors to infuse for another 2-3 minutes.
  4. Pour in the milk and bring the mixture to a boil, letting it simmer for an additional 2-3 minutes while stirring occasionally.
  5. Add sugar or sweetener to taste, stirring until fully dissolved. Finally, strain the chai into cups and serve hot for a cozy, spiced drink.

INGREDIENTS

2¾ cups all-purpose flour, 2 teaspoons ground ginger, 1½ teaspoons ground cinnamon, ¼ teaspoon ground cloves, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup unsalted butter (softened), ¾ cup brown sugar, ⅓ cup molasses, and 1 large egg.

DIRECTIONS

  1. To make ginger spice cookies, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt in a large bowl until well combined.
  2. In a separate bowl, beat the softened butter and brown sugar until light and fluffy, then add the molasses and egg, mixing until smooth.
  3. Gradually fold the dry ingredients into the wet mixture, stirring gently until a soft dough forms, then cover and chill it in the refrigerator for 30 minutes.
  4. Preheat the oven to 350°F (175°C), roll out the chilled dough to about ¼-inch thickness on a lightly floured surface, and cut into shapes using cookie cutters.
  5. Arrange the cookies on a parchment-lined baking sheet and bake for 8-10 minutes until the edges are set and slightly firm.
  6. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.