Whole spices are best for chai, since they release their flavor without clouding the tea or adding a gritty texture, and they strain out easily when you're finished simmering your masala chai. To get extra flavor, toast the spices a bit first you can do that right in the pot you're going to make your masala chai in then crush them a bit or at least bang at them with the back of wooden spoon to help the flavors release into the tea. Start with a scant teaspoon of spices you can fit in a measuring spoon, and just one or two pieces of big spices like cinnamon sticks and ginger slices—and adjust the next batch to suit your taste even more.
Ready to choose your spices? Start with this shortlist: Each spice has its own benefit for "aroma and health," according to Bharadwaj. Sliced fresh ginger is traditionally used to boost immunity and fight colds, and fragrant cardamom will help warm you up.
Fennel seeds are good for digestion, and lend a nice anise note of flavor. Cloves are also good for warming you up, while cinnamon is "good for sugar imbalances" and of course its pleasant aroma. Black pepper is also good for your digestion, and Bharadway says that the Indian palate likes "that kind of kick that you get in tea with black pepper.
Unlike Western tea brewing, you don't make real Indian masala chai by merely pouring boiling water over the spices. Instead, the water is boiled with the spices, Bharadwaj explains. To start your pot of masala chai, combine your spices with equal parts water and milk about 1 cup total per serving and bring it to a boil. So it is suitable to those who like to make strong chai by simmering the tea with spices and milk for longer.
In a lot of places in South India, you will find tea being simmered for too long to get that full-bodied strong tea. It tastes really so good with just a little amount of milk in it. So if you prefer simmering your tea for longer then go with Nilgiri. Spices — The basic and most common spices used in masala tea are green cardamoms, cloves and cinnamon. The other optional spices are black pepper, ginger, fennel seeds, nutmeg and star anise.
Each spice has its own health benefits. To know more scroll down to read my pro tips section. Milk — The quantity of milk to add depends on your personal taste and the kind of milk used. Too much milk in your tea can completely alter the taste of your tea and can cause acidity. Masala chai with too little milk will also not taste good and will be watery. An ideal ratio of water to milk is Sweetener — Traditionally unrefined sweetener known as jaggery is used. It is a personal choice and we love ours with cane sugar.
You can also have it with any other sweetener of your choice. If using jaggery, coconut sugar or palm jaggery add them once you turn off the heat. To make this firstly, whole spices masala are ground in a small mortar pestle or spice grinder. To make instant masala chai, powder.
Add tea powder or tea leaves. You can use more or less depending on the kind of tea you are using. Or You can also use 3 to 4 tea bags.
Simmer the black tea first. Chai made on a low flame tastes best. Also add sugar at this stage. I use 3 to 4 teaspoons. You can use as little or as much as you prefer. Boil on a low to medium heat until the tea turns dark. Simmering helps the tea to thicken. Fresh holy basil tulsi or mint leaves can also be used for variations. You can taste test and add more milk if you prefer. This is the second method. If you drink masala tea regularly, then you can make the masala chai powder in little larger quantity and store it in a glass jar.
For quantities refer the recipe card below. To make masala tea , fresh ginger, tea powder or tea leaves, and ground spices are simmered in water to infuse the flavors. You can use the same quantities of water and milk mentioned in the recipe card.
For best results follow the step-by-step photos above the recipe card. Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Check your inbox or spam folder to confirm your subscription. My aim is to help you cook great Indian food with my time-tested recipes.
Read more.. Thank you for the recipe. It was a great recipe. Thank you for sharing. Like oat milk or soy milk? Hi Sarah Glad to know! It turns slimy with oat milk. Almond milk works. Filter the tea first to a cup. Let the temp come down a bit and just stir in the almond milk. Everything was fine until i realised the tea was watery Method 1. Me and my family prefer a more milky tea.. Try with full fat milk. But this is what I use. Thank you for sharing your recipe. I thought masala chai was made of pure milk, with no water.
I used to go school with this girl of Indian parentage. She would sometimes invite me to her house after school and I would watch her prepare the tea. She never put water in it, she would just heat milk and drop the tea leaves and spices in. Is it going to make a difference if I omit the cardamom and the fennel seeds? Hi Faridah, If the milk is already diluted then no water is added. If using whole milk yes it needs water. You can skip fennel seeds but not cardamoms.
Hope this helps. Oh my!! This is absolutely divine. The flavoring, taste all the works. So so delish. Thankyou for the recipe. Absolutely love it. Will make it regularly throughout this winter.? This is beautiful! I love massaaaalachai??? Im just curious if you know?
The clearest explanation and most detailed masala chai recipe I have ever seen. Thanks for this awesome work! Can we have it everyday? Will it cause any harm? Thank you! If you live in a cold place you can have twice daily. Otherwise avoid it completely during summers. Can you please explain why you say to avoid it in the summer? I find it to be a delicious year-round drink.
Hi Barbara, All these spices with tea are said to be very dehydrating during summers. They also generate a lot of heat in the body. In moderate climates it is fine to consume through out the year. But during summers in hotter regions it is best to avoid or minimize these spices. The chai was very delicious! Hi Sohaib, tsp is teaspoon. Here in this recipe it is teaspoon.
It will make the infusion more efficient. Add your milk to the rest of the mixture. You can also pour the milk directly into the jug and froth it, blend and all. Pour into a cup covered with a strainer and enjoy one irresistible cuppa. Fill the glass chai flask with milk.
As always, we prefer soy and nut-based milks. Replace the lid and place your flask in the fridge to brew overnight. That's really all there is to it. Chai Last Article New Article. Related Products. Close My Bag. You get free standard shipping. Shipping: calculated at checkout Free. Add a Prana Pot. Title Default Title.
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