KASHMIRI CHAI WITH GIN

Kashmiri Chai with Gin image

Yield Makes 4 drinks

Number Of Ingredients 13

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

Steps:

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.

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