Thought I would share a nice little Masala Chai recipe written up my Mel Hadida. Enjoy.
Masala chai is the most popular and most commonly served drink all over India. It’s thick, sweet, milky, a little spicy and incredibly delicious! Normally, I don’t enjoy milk in my tea, but during the many months I’ve spent in India, I could easily consume up to 10 small cups of chai a day. In fact, at the charity I worked for (www.chingaritrustbhopal.com) it wouldn’t be uncommon for the caretakers there to bring me a fresh cup every 45 minutes! The sweet and spicy combination is sometimes exactly what you need for a cozy and comforting little pick-me-up!
What you’ll need:
- Several black tea bags
- A few cardamom pods
- A few cloves
- A couple cinnamon sticks
- A small handful of fennel seeds
- Some freshly grated ginger
- Lots of sugar or honey
In a saucepan, warm up your liquid over medium heat. Some people enjoy a chai that’s entirely made with milk. I like to use a half milk half water ratio. Toss in your tea bags. As they steep, watch the liquid turn a beautiful brown color. Toss in all of your spices, grate some fresh ginger into the pan and stir continuously. Allow the liquid heat up until it’s come to a simmer. Keep in mind, the longer you simmer, the spicier the tea will be. Add your sugar and honey and stir. Traditional Indian chai is served VERY sweet. Some people might not enjoy this, so use the sugar according to your own taste.
You can strain the tea through a colander, some cheesecloth or by pouring it all into a teapot with a Bodum, or even a cafetière!
Serve alone or with some plain biscuits. Enjoy!
Check out What Would Jaishree Do? for more great recipes.