MASALA CHAI Recipe: Masala Chai first emerged in colonial India and has grown to become a popular choice for tea drinkers all over the world. Varied combinations of spices bring an almost infinite variety to this delicious spiced hot beverage.
Masala Chai Recipe
Assam tea’s strength and astringency are well suited to stand up to strong spices.
Chai Wallahs (tea vendors) can be found on every street corner in India, sometimes in a small booth with a roof, sometimes squatting on the ground with nothing more than a pot and a tiny fire. Some of these tea vendors have perfected an elaborate preparation involving adding spice to milk and tea, and straining and pouring from one saucepan to the other from a height of several feet.
Preparation of Masala Chai
Masala Chai Recipe
Things you will need :
Ingredients to prepare Masala Chai
- 6 cloves
- 2 star anise
- 3in (7.5cm) cinnamon stick
- 5 cardamom pods
- 2inches (5cm) piece fresh ginger,
- sliced1 heaped tbsp black Assam tea
- 2 cups buffalo or whole milk
- 3–4 tbsp sugar or honey, to taste
- Special equipment handheld blender (optional)
- Place all the spices, except the sliced ginger, in a mortar. Crush and grind them with a pestle until they break into small pieces and produce a warm and striking aromatic scent.
2. Place the crushed spices, sliced ginger, and tea leaves in a saucepan, and warm on medium heat for 3–4 minutes to sweat the aromatics from the spices and the tea. Using a wooden spoon, stir frequently to ensure the mixture does not burn.
3. Add 2 to the pan and bring 3⁄4 cups water to a boil on high heat. Reduce the heat and let the tea simmer, all the while stirring with the spoon.
4. Add the milk and sugar and continue stirring. Simmer for an additional 2 minutes, allowing all the ingredients to blend. Remove the pan from the heat and strain the tea into a teapot.
SERVE IT UP: Pour into mugs or cups from a height of at least 12in (30cm) to create foam on the surface.
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