Quite the drink, I must say! It quenches your thirst in the summer and provides a comforting warmth in the chilly weather. It not only satiates your hunger but also revitalizes, helping you unwind and enjoy a sound sleep—a revelation from my personal experience. It’s become a cherished part of my routine, evoking fond memories of my dear Indian friends.
During my initial days in India, up in the Himalayas, I even found myself on the hunt for “masala chai in packets” from street vendors, only to be met with laughter! Eventually, the locals took it upon themselves to teach me the art of making tea—a simple yet heartfelt recipe. Opting for masala in disposable packets would be ludicrous… Measuring out peppercorns and grating ginger demands a touch of affection.
Here’s what you’ll need for masala chai:
- 1/2 cup of water
- 1 cup of milk
- 1/2 teaspoon of black tea
- Sugar – to taste, preferably cane sugar (optional)
- A small piece of cinnamon
- 2 cloves
- 1 crushed piece of cardamom
- 1/2 teaspoon of ginger, coarsely grated
- 1/2 teaspoon of black pepper, crushed
Masala Chai Recipe:
- Heat up half a cup of water in a saucepan. Introduce the spices, and steep the tea.
- Bring the water to a boil, pour in the milk, and let it come to a boil again.
- Add sugar to your liking.
- Once the tea reaches a boil, take it off the heat and strain it.
- Sip it piping hot!
Feel free to play around with the spice blend, adjusting the ingredient ratios and composition. I, for one, enjoy tossing in a bit of nutmeg.
I’ve come across pre-made mixes for this tea and even purchased one. However, the pack just languished— the blend quickly lost its aromatic charm. Grinding the spices just before preparing the tea is a straightforward yet crucial tip.
