This is my recipe for masala chai, or Indian spiced milk tea. I sometimes get a craving for something satisfyingly warming, and full-flavoured and this really hits the spot with gingerbread spices infused into a cup of milk tea.
Milk – 500ml
Water – 500ml
Black Tea – 2 teabags. I recommend using a tea that you wouldn’t consider very high quality for this considering that it is going to be added to milk and spices and boiled quite aggressively. So for once, I am actually going to sanction teabags
Sugar or whichever sweetener you prefer to taste
Cloves – 2 or 3
Cinnamon – 1 stick
Cardamom – 1 or 2 pods
Ginger (dried or fresh) – half a slice or a half teaspoon
Star Anise around 1/4 of a star
Black Peppercorns – 6 peppercorns
Mace and fennel seeds are also sometimes added.
You can adjust the above quantities depending on your preference.
Pestle and Mortar (if you will grind your own spices)
Step 1: In a pestle and mortar, grind down all of the spices. It is up to you whether to grind them coursely or finely.
Step 2: Add all of the spices to a dry saucepan. At this point, you can either toast them for a few minutes by turning on a medium heat and swirling the pan occasionally or you can directly add the rest of the ingredients.
Step 3: Let the mixture boil up and rise, and then turn down the heat or lift the pan, to let the mixture down again. Do this three or four times.
Step 4: Strain into cups, or glasses or pour into a teapot to serve. Masala chai is more flavourful, and rounded when it is homemade.
As there are many recipes for masala chai, let me know how you like yours.