Silky Masala Chai
"If you like a creamy chai, try this one. Using whole spices instead of spice powders produces a clean taste, prevents a murky suspension, and no dregs in the bottom of the cup. Star anis and/or a vanilla bean can be added for variation. From Fresh Indian cook book, by Sunil Vijayakar.
NOTE: Though this is a strongly brewed tea, some posters thought it was too strong for their taste. So I've added options to Steps 2 and 3 for those that prefer a less strong tea."
photo by French Tart
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 piece ginger (1-inch, roughly chopped)
- 1 cinnamon stick
- 4 cardamom pods (crushed slightly)
- 6 cloves
- 2 cups water
- 1 cup milk
- 2 1⁄2 tablespoons black tea (Darjeeling, Jasmine, Assam)
- 2 tablespoons sugar
directions
- Combine all ingredients in a pan.
- Bring to a gentle boil, then simmer 2-3 minutes (for less strong tea, simmer only 2 minutes).
- Let it set for 2 minutes, then simmer again until hot (for less strong tea, let set for one minute, no need to simmer again, it should still be hot).
- Strain and pour into a mug or tea glasses. Sprinkle cinnamon on top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Fabulous Kathy! I used Darjeeling loose tea, one of my favourite black teas. I opted for the with milk version and LOVED this, really loved the combination of cardamom and ginger with the other spices. I added a brown sugar cube to taste and enjoyed this in the salon for a mid-morning spicy cuppa! Made for the Asian Not Just Curries tag game, merci Kathy - a keeper, and on my next Indian meal menu! Karen/FT :-) -
It didn't taste like the chai I remember but I enjoyed it. I made only a half batch,I used a black tea bag and I didn't simmer it for too long.From other experiences I knew ginger could get too overpowering.Thanks for sharing. -
I scaled this down for 1 serving and really enjoyed as a nice warming breakfast tea. Thanks! Made for the Asian game March 2010.
-
This has a stronger tea flavour than most chai's I have tried and I have made a lot! I used orange pekoe tea bags with permission from the poster. Another time I wouldn't simmer the tea bag as long as I did. I used rice milk to be dairy free (I always do so this doesn't have any baring) and I added it after it was done as to not cause separation. Saying that, I did simmer half the time in the water as I know it picks up more flavour in water alone but it was still a little bitter. Made for India -- More Than Just Curries Tag Game. -
Mmmmmm.....ahhhhhh.....this is delicious! The only 'problems' would be that proportionally, it's a lot of tea, which makes for a nice strong cuppa but can also lead to bitterness so I would recommend increasing the sugar. I made a big batch (serves 8) and for 1 *large* mug used 2TB sugar. I figured if I sweetened the pot I would use about 1c sugar. I sweeten as I go because I found if I add sugar to the pot and then add more water to resteep, it gets all unbalanced. (imagine that, huh?) This type of recipe works well multiplied. I will nurse this for a couple days, resteeping the tea a couple times until either the spices or the tea lose their kick. ;) And it makes the house smell nice & cozy in this crappy weather! Made for M3C 11/09. Thank you!
RECIPE SUBMITTED BY
<P>Hello. I live in NE Ohio in a suburb about 20 miles from Lake Erie, and the Rock and Roll Hall of Fame.</P>
<P>Should I neglect to send you a thank-you if you review or photograph one of my recipes - please know that I am honored and truly appreciate your choosing one of my recipes. I hope you enjoyed it. <BR><BR>Thanks so much! <BR>k</P>
