This is Part Three of the Indian Series.
No true Indian gathering is complete without masala chai. If you’ve read my Dishoom review, you’ve probably guessed that I’m deeply, madly in love with chai.
I myself am a tea drinker, and by that I mostly mean black tea, although I have grown very fond of green. Masala chai has many elements that makes it my go-to tea – from its mixture of spices, leaving even a slight tingling at the back of the throat, to it’s sweet creaminess, imparted by the milk and sugar.
I personally like to cut back on the dose of sugar and usually replace it with honey, but I don’t cut back nearly enough as I would like to, to avoid the risk of losing the intended flavour of masala.
The beauty of masala chai is that you can make it your own, by emphasising specific spices or blending flavours such as chocolate.
I hope you enjoy my version of the classic chai.
One last word of advice: it’s worth preparing enough of the masala chai spice mixture in advance, so that the next time you’re craving chai, you won’t have to worry about a thing. Happy tea-time and don’t forget some cakes (courtesy of my lovely friends Maria and Luis).
Time: 15 minutes
Difficulty: Very Easy
- 2 cups water
- 1 cup milk
- 2 tsp Assam loose tea leaves (I swear by Vahdam which I order from Amazon)
- 1 tsp cardamom seeds
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 freshly ground pepper
- 8 cloves
- 1 star anise
- 2 tbsp honey
- Put the spices in a pan and let dry roast for 2 minutes or until fragrant (not burnt).
- Add the water and let the spices simmer for a 5 minutes on medium heat
- Add the tea leaves and let simmer for 2 1/2 minutes or per instructions.
- Add the milk and honey and let simmer.
- Drain through a sieve and serve hot.