Masala chai is an integral part of many Indian home’s daily routines. Some even say their day only starts after their first cup of chai!
There are many ways to make chai and each family has their own recipe and technique. But overall there and 3 crucial components to making chai: The masala, the tea and the boiling.
Our chai masala recipe has been passed down in our family for generations. The masala contains 12 spices including cardamom, cinnamon, ginger, cloves, nutmeg and black pepper, that have been freshly roasted and ground. Each of these spices adds a delicious warmth and depth to the chai.
A dark, strong black tea is best to compliment the spices and give the right bold flavour.
While many recipes may vary on the order and technique of adding ingredients to the pot, the one crucial element they all have in common is that the tea must spend time boiling. This together with the use of full cream milk, extracts the most flavour from the spices and tea leaves and brings all the ingredients together for an irresistibly tasty drink.
Ingredients in bold available at The Spice Emporium.
2 cups water
¾-1 tsp level Spice Emporium Tea Masala
3 level tsp Wagh Bakri Loose tea leaves/ 3 tea bags
4-5 fresh mint leaves
¹⁄3 level tsp finely grated fresh ginger
6 tsp sugar or to taste
1 cup full cream milk
In a flat-bottomed pot (preferably with a spout), add all ingredients except milk. Bring to boil and allow to boil for 30 -45s.
Add milk. Bring to boil and allow to boil for 1-2 minutes. Lift the pot up off the stove and place back down in order to prevent boiling over.
Strain into a teapot using a tea strainer.
You can play with all the quantities as you prefer:
- Want a stronger, darker tea? Add more tea leaves. Less strong? Add fewer tea leaves.
- Tea too spicy? Add less masala. Not spicy enough? Add more masala.
- Don’t have fresh mint or ginger, simply skip it.
It’s all about how you prefer it, so experiment until you find the perfect ratios for your cup of Masala Chai.