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Masala Chai (Spicy Milk Tea)

Masala Chai (Spicy Milk Tea)

Originated from the Indian subcontinent Masala Chai is an aromatic black tea which is mixed with milk and brewed together with some whole spices and ginger for a rich, warm and spicy flavour.

Masala Chai (Spicy Milk Tea)

Fun Fact. Or maybe shocking fact. I don't drink tea at all. And it's not like I would maybe drink tea if I have an headache or when I am socialising; when I say 'I don't', I literally mean never. The only time something tea touched my lips was when I was ten or twelve years old, I dipped a spoon in my mom's cup and had a taste. And that was it! The bitter, pungent flavour put me off forever. Occasionally, maybe once every two months I have coffee for fun, the Starbucks kind, and that's all. I know, so many people will be judging my sanity by now. Lol.

Masala Chai (Spicy Milk Tea)

Anyways, so how did Masala Chai happen? My hubs is a huge tea drinker and often he'd rave about different sorts of spicy teas he'd have at various restaurants. And since I love experimenting and recreating different recipes, I thought to give this chai a go. So, I made my blend, handed it over and waited with anxious looks for the verdict. It was a YAY! The hubs loved it and said it was almost like what he gets at Indian restaurants.

Masala Chai (Spicy Milk Tea)

MASALA CHAI (SPICY MILK TEA)

INGREDIENTS

  • 1 cup milk
  • 1 cup water
  • 2 tsp loose tea
  • 1 tsp ginger powder 

THE SPICE BLEND:
  • 7 green cardamom pods - choti illaichi
  • 4 black peppercorns - sabit kali mirch
  • 3 cloves - laung
  • 1 small stick cinnamon - daar cheeni
  • 1/4 tsp nutmeg powder - jaifal

DIRECTIONS

  1. Grind all the spices together in a coffee grinder or with mortar and pestle. You can grind into a fine powder or keep them coarse. I prefer them coarse, so that I can strain later.
  2. Put all the ingredients along with the spice blend into a saucepan and bring everything to a boil over medium heat.
  3. Turn off the flame once boiled and leave covered for 3-4 minutes.
  4. Pass through a strainer to catch all the large bits and loose tea.
  5. Add sugar if you desire and and enjoy!

NOTES

  • If you don't want to grind the spices you can also add them whole. I find it imparts extra flavour when coarsely grounded.
  • Instead of ginger powder, fresh ginger can also be used. Slice fresh ginger and add it into the tea after the milk is warm. Adding before can curdle the milk.
  • I only had nutmeg powder, if you have whole nutmeg, you can use that.

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