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Marsala Chai

Ingredients
8 cinnamon sticks
16 cloves
32 cardamon pods
16 black peppercorns
4 teaspoons fennel seeds

black tea leaves
fresh chopped ginger root (does not matter if skin is on)
honey to taste
milk

Method
Dry roast all spices for about 1-4 minutes. (This will make your kitchen smell amazing!) Leave to cool. Grind down in a mortar and pestle or a coffee or spice grinder. Keep in an airtight container in the refrigerator for up to 6 months.

Put ¾ cup of water per person in a saucepan. Add a scoop of tea leaves, 1 teaspoon of spice mix and 1 teaspoon fresh ginger root per person to the water. (You can substitute ground ginger for fresh if you have to.) Bring to the boil and simmer for 10 minutes.

Strain and add ½ cup of milk per person to tea. Warm on stove and add honey to taste.