This chai is a knockout on its own, but gin adds subtle flavors that complement the chai’s complexity. (Needless to say, since Kashmir is predominantly Muslim, alcohol would not be added there.) Nuts in a cocktail seemed a little odd at first, and it’s fine to strain them out before serving, but most of the tasters found them addictive. From Gourmet and , makes 4 drinks.
Ingredients
1 1/2 tablespoons shelled and peeled pistachios (raw or roasted salted)
10 whole green cardamom pods, lightly crushed to remove seeds, discarding pods, or 1/2 teaspoon ground cardamom
1 (1-inch) piece of cinnamon stick
Large pinch of saffron threads (15 to 20)
1/4 teaspoon freshly grated nutmeg
2 cups whole milk
3 1/2 tablespoons packed light brown sugar, or to taste
1/8 teaspoon salt, or to taste
2 cups water
5 teaspoons loose black tea leaves such as Orange Pekoe
4 ounces ( 1/2 cup) full-flavored gin such as Tanqueray or Plymouth
Special equipment: a mortar and pestle or an electric coffee/spice grinder
Directions
Finely grind nuts, cardamom, cinnamon, and saffron with mortar and pestle or in grinder. Add nutmeg.
Bring milk just to a simmer in a 2-quart heavy saucepan, then whisk in brown sugar, salt, and nut mixture and cook over low heat, stirring occasionally, 3 minutes to infuse flavors.
Meanwhile, bring water to a boil in a 1-quart saucepan, then add tea leaves and boil 1 minute. Pour tea through a fine-mesh sieve into hot-milk mixture, discarding tea leaves, and cook chai over low heat 1 minute.
Divide gin among 4 (8-ounce) mugs and top with hot chai.
