Originating 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.

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, I do have coffee but I am not addicted to it. I know, so many people will be judging my sanity by now. Lol.

Anyways, so how did Masala Chai happen? My hubs is a huge tea drinker and often he will rave about different sorts of teas he has 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.

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Masala Chai (Spicy Milk Tea)
Ingredients
- 1 cup milk
- 1 cup water
- 2 teaspoon loose tea
- 1 teaspoon ginger powder
SPICE MIX
- 7 green cardamom pods
- 4 black peppercorns
- 3 cloves
- 1 cinnamon stick small
- ¼ teaspoon nutmeg powder
Instructions
- 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.
- Put all the ingredients along with the spice blend into a saucepan and bring everything to a boil over medium heat.
- Turn off the flame once boiled and leave covered for 3-4 minutes.
- Pass through a strainer to catch all the large bits and loose tea.
- Add sugar if you desire and and enjoy!
Notes
- If you don't want to grind the spices you can also add them whole. Coarsely grinded spices impart a bolder flavour.
- 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.
- You can also use whole nutmeg instead of nutmeg powder.

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