Ginger Milk Tea (Adrak Chai)

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1¼ cup water

¾ cup whole milk

1 tablespoon loose leaf tea ((adjust to taste, depending on the brand))

¾ to 1 tablespoon (7 to 10 grams) fresh ginger root (peeled & grated or minced)

1 tablespoon organic sugar

¼ to ½ teaspoon ground cardamom ((adjust to taste, read notes))

¼ teaspoon ground black pepper ((pepper powder))

¼ to ⅓ teaspoon dried ground ginger ((ginger powder, saunth, use less for a less spicy chai))

Pour water to a pot and begin to heat it. Add fresh ginger and tea. Bring it to a rolling boil and let simmer on a medium heat for 2 to 3 minutes, until the chai turns dark.
Pour milk and bring it to a boil on a medium high heat. Reduce the heat and bring it to a boil again.
Reduce the heat completely and add sugar, ground dried ginger, cardamom and black pepper.
Using a soup/batter ladle mix well and aerate the ginger milk tea 4 to 5 times. Turn off and cover the adrak chai.
Let rest for 3 to 4 minutes and the strain ginger milk tea to serving cups. Store the leftover strained tea for 2 to 3 days in the refrigerator and serve. Reheat gently on a low heat.