Masala chai

Good parents are always up to date with schools’ announcements and activities. Okay, not us. We were so surprised to learn that schools would be either closed or have early releases during Thanksgiving week. So, a last-minute trip to Boston was organized overnight. We still scored the good-parenting points, right?

We took the kids down the memory lane and tried to convince them that their parents were once cool. We visited our old schools, my dorm, our tiny apartments, our favorite restaurants (hello Le’s) and coffee shops (oh how I missed Burdick Cambridge). Despite last-minute notice, our friends greeted us with open arms (big Thanksgiving party!) and we had lots of time to catch up over good food and city walk. Needless to say, kiddos were also overdosed with sweet (JP Licks everyday – their coconut almond chip is second to none).

Masala chai

(Adapted from Saveur)

Serving 2:

1 tsp fennel seeds
10 pods green cardamom seeds (smash and take the seeds only)
8 cloves
1 stick cinnamon
1 thumb-sized ginger (peeled and sliced)
2 tsp black tea leaves
Maple syrup (to taste)
2 cups water
1 cup hot milk
Cinnamon powder (optional)

  1. Use a spice grinder to grind fennel seeds + cardamom seeds + cloves + cinnamon.
  2. Add the grounded spices + ginger slices to a sauce pan.
  3. Add 2 cups water and boil.
  4. Add black tea leaves and turn off the heat.
  5. Let steep for 10 minutes.
  6. Add maple syrup to taste.
  7. Add hot frothy milk.
  8. Sprinkle cinnamon powder on top if using.