Yeah, that sounds like masala chai, the classic Indian tea. Restaurants usually make a simple version of it.
The basic way to make it is pretty easy:
• strong black tea (Assam works best)
• water + milk cooked together
(not added later, they actually boil it, that’s why it tastes so smooth)
Spices they normally use:
cardamom (this one is kinda essential),
cinnamon,cloves,ginger,sometimes black pepper if you want it stronger. You don’t need all of them every time, it’s very flexible.
How it’s made:
You crush the spices a bit, simmer them in water first, then add the tea, then milk and sugar.
Let it boil slowly for a few minutes and strain. That’s the whole trick.
About spice storage:
Whole spices last for months (sometimes a year) if you keep them dry.
Ground spices lose flavour way faster, so better use whole ones.
Most “India tea” in restaurants is just a lighter version of this.
Hope it helps — it’s actually fun to make at home
