Nilgiri masala chai

Bring the water to a boil with the crushed cardamom, cloves, cinnamon and ginger. Let it boil for two minutes so the spices release their flavour.

Add the tea dust and boil for one minute - the liquor should turn dark and glossy.

Pour in the milk and bring back to a boil, then lower the heat and let it simmer for two minutes.

Add the sugar or jaggery and stir until dissolved.

Strain into cups through a fine sieve, and pour from a height once or twice if you want it frothy.