Persian Saffron Nabat (Saffron Rock Candy) - 2 Sticks
Whole Milk - 2 Cups
100°C Water - 1 Cup
Mix all of the above spices with the tea and pour the dry mixture into a medium size sauce pan. (for better results use whole spices and slightly crush them using a mortar and pestle or a food processor. In case of nutmeg, it will need to be grated.)
Add the water and stir, add the milk and bring the mixture to a gentle boil. Stir in the two Nabat sticks until dissolved and simmer it down for another 10 minutes. Keep the temperature as low as possible so that the milk wont overflow.
Strain and serve immediately! This amazing Chai recipe will keep you warm on the chilly autumn and winter nights. Also, this is perfect for healing when feeling sick!