Put all the spices and ginger in a spice grinder and grind coarsely.
Pour the water in the steel insert of your instant pot and hit sauté. When the water starts boiling, add the teabags (tags removed) and spice mixture. Cancel sauté.
Add the milk and sugar. Secure the lid, make sure the steam release handle is turned to 'sealing' and hit the pressure cooking button. Set the timer to four minutes. When the timer beeps, allow a natural release of pressure.
Open the pot and stir the brew. Remove the teabags and strain the hot tea into a teapot or directly into warm mugs or cups.
Notes
Substitute the teabags with loose black tea if you want. Loose tea is stronger than teabags, so 4 tablespoons would be enough.
Vary the spices according to your taste.
To store leftover tea, cool it completely and pour into glass containers. It keeps in the refrigerator for up to four days. Reheat in a microwave.
Nutrition
Serving Size:1 cup
Calories:91.3
Sugar:14.1
Sodium:36
Fat:2.7
Saturated Fat:1.5
Unsaturated Fat:0.9
Trans Fat:0
Carbohydrates:14.7
Fiber:0.4
Protein:2.8
Cholesterol:8.1
Keywords: masala chai, Indian spiced tea, chai latte, instant pot masala chai
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