ReceptnaptárMasala chai (Indian spiced tea)
Masala chai is the real, home-style Indian tea: strong black tea, milk and warming spices (cardamom, ginger, cinnamon, clove, pepper) brewed together. It is richer and more fragrant than tea-bag versions, and perfect on cold mornings.
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Method
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- Put the water in a saucepan with the cinnamon, cardamom, cloves, pepper and ginger and bring to the boil.
- Simmer over low heat for 3-4 minutes so the spices release their aroma.
- Add the tea and simmer for 2 minutes until the water turns dark.
- Pour in the milk and heat to boiling; when it rises, lower the heat and simmer for 2-3 minutes so the tea becomes creamy.
- Sweeten to taste and strain through a sieve into cups.
- Serve at once, hot.
Source: Wikibooks Cookbook – Masala Chai II (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Boil the spices in the water and add the milk later, as the spices' flavour opens up better in water.
- The malty, robust character of Assam tea suits milk best.
- Chai masala spice mix can be made ahead and stored in a jar.
- Plant milks (oat, almond) work well too.
Frequently asked questions
What's the difference between chai latte and masala chai?
Chai latte is a sweet, foamy café version; masala chai is strong Indian tea brewed with the spices.
Decaffeinated?
With rooibos or decaffeinated black tea; the spices work just the same.
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