Masala Chai
Indian tea, also known as chai, is rich and milky, deeply coloured, steaming hot, boldly flavourful and has a toasty bitterness. The word chai just means tea. Chai = tea. If you ask for chai tea in India, you’re asking for “tea tea”. Masala chai, on the other hand, is what you’re looking for – it’s the spiced version. Masala = spices.
Authentic chai doesn’t start with a syrup and it’s not super heavily spiced. If you visit India, you’ll see chai-wallahs on every corner, calling out “chai! chai! chai!” and pouring steaming tea from a height (called “pulling” the chai), allowing it to cool a bit as it streams into little metal cups.
A “recipe” is not necessary, it’s the method that matters. You’ll need roughly one part milk to two parts water, lots of tea leaves or tea bags, strong infusion, sugar, and the addition of sweet spices.
Here’s how to make Indian chai tea at home:
-Bring water, milk and chai spices to a simmer in a small saucepan on the stove.
-Reduce heat and add in black tea.
-Wait for tea to steep.
-Strain the warm spiced mixture into a mug; this will hold back the whole spices and tea leaves.
-Stir sugar into your chai and sweeten to taste.
-Scale the measurements below to the number of servings you need.
Chai Spices
Some of the most common spices (masala) used in Indian chai include:
cinnamon, ginger, cloves, cardamom, star anise, fennel.
A wonderful combination includes fresh ginger root, whole cardamom pods, cinnamon sticks and fennel. It’s warming and delicious. You can use any or all of them to make your own flavour. For authenticity, it should be generously sweetened and have the sweetness of hot cocoa. Just avert your eyes and keep on spooning!