INGREDIENTS:

3/4  cup water
1/4 cup soy milk or any vegan milk (If you like more milk then you can do 1/2 cup water and 1/2 cup milk )
1 teaspoon loose black tea (I use vagh bakri but you can use any Brand
1 teaspoon fresh shredded ginger
1/4 teaspoon homemade chai tea masala
1-2 Teaspoons sugar or to taste (optional)

METHOD:

Mix the water and milk and heat in a small pot on high heat, stirring constantly so the milk doesn’t burn or stick to the pan.

Add the tea, chai masala, ginger and sugar. Lower the heat to medium low and let it boil for 1 minute until golden brown per the picture below.

Serve immediately and drink warm with Gluten free fenugreek masala puri.

Note:  Allergy friendly, Vegan, Gluten Free and Nut free.