Active Time

　　10 min

　　Total Time

　　15 min

　　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 us found them addictive.

　　

Ingredients

Makes 4 drinks

　　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

　　

Step 1

Finely grind nuts, cardamom, cinnamon, and saffron with mortar and pestle or in grinder. Add nutmeg.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Divide gin among 4 (8-ounce) mugs and top with hot chai.