Masala Chai Recipe

This is a recipe for masala chai heavily based in that by the YouTube channel Papadesuyo777.

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.

pouring chai


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.

Ochazuke Recipe – tea poured over rice


Ochazuke is a quick small meal or snack in Japanese cuisine. It is basically tea or stock poured over rice with accompanying ingredients. It can be made with instant packets and hot water, but here is a simple recipe that can be made using our Powdered Green Tea.

Ingredients for 1 serving:


1 small bowl of cooked rice. I used brown rice but you can use white rice if you prefer

1 spring onion / scallion / green onion

2 dried shiitake mushrooms

a thumb’s length piece of courgette / zucchini

Optional: a small piece of nori seaweed

Tea mixture for pouring over:

1 teabag Chessers’ Powdered Green Tea

A third of a cube of Japanese dashi stock (see note at the end), or a couple of good pinches of dashi powder, or a third of a mug of dashi stock.


Step 1: Clean the shiitake mushrooms by quickly rinsing them in water or wiping with a damp cloth. Break them into smaller pieces if they are whole, and put them into a small bowl of water to rehydrate.

Step 2: Slice up the courgette and spring onion.

Step 3: Brew the teabag of Powdered Green Tea in a mug with hot but not boiling water (around 80C) for around 1 minute or so and then discard the teabag.

Step 4: Take the rehydrated shiitake mushrooms out of the water and keep the water for later.

Step 5: Fry the courgette and the rehydrated shiitake mushrooms in oil, and after a couple of minutes, add the spring onions. I tend to use a medium-high heat.

Step 6: Take the water the mushrooms had been soaking in and add to the tea you made. The ratio should be roughly 1:2 mushroom stock:tea. Keep aside any extra liquid to add according to taste. Add the dashi. Stir and adjust seasoning and ingredients to your liking.

Step 7: On top of a bowl of newly cooked hot rice, put the courgette mixture and then pour over the tea mixture. Place the nori seaweed in the edge of the bowl.

It is now ready to serve.

Note: Dashi stock is a Japanese stock, which classically contains fish flakes, and kombu seaweed. There are also vegetarian versions available that contain use just seaweed, or seaweed in combination with shiitake mushrooms.

If you have any questions please do not hesitate to ask.

Spring Onion/Scallion/Green Onion Pancake Recipe

Shrove Tuesday (Pancake Day) is coming, which commemorates the last day of preparations before Lent, which in turn remembers when Jesus spent 40 days being tempted in the desert before he started his public ministry.

This is a savoury recipe based on Taiwanese spring onion or scallion or green onion pancakes. In Taiwan, these pancakes are breakfast items. The name of the onion will depend where you come from and how mature the onion is. I will call these onions “spring onions” because that is what they are called here in the UK.


Recipe for Spring Onion Pancakes


150g flour

290ml water

120g spring onions, which is 4 or 5 stalks

6 tablespoons soy sauce

2 cloves of garlic

cooking oil




Chop the spring onions into rounds about half a centimetre thick. Mix together the flour, water, spring onions, and a good pinch of salt and pepper in a bowl.

Preheat a frying pan (or skillet) on a high heat. While the pan is heating up, prepare the dipping sauce: peel and slice a couple of cloves of garlic and add to a small bowl with several tablespoons of soy sauce.

Add a couple of tablespoons of cooking oil to the pan and spoon in about 4 tablespoons of the batter. The pancake will be ready to flip when the surface dries around the outside and there are holes and bubbles visible.

Flip the pancake again after around a minute. The pancake will be ready when both sides are golden brown, so that you may have to flip the pancake a few times. Continue to cook each pancake until all the batter is used up.

Dip in the garlic infused soy sauce and enjoy, preferably followed by one of our teas!