Masala chai is a tea refreshment made by preparing dark tea with a blend of milk and Indian flavors, for example, new ginger, cardamom, cloves, and cinnamon. Beginning in the Indian subcontinent, chai is generally served hot.
Instructions to make chai was the main thing my mother encouraged me in the kitchen when I was growing up. I cherished watching the water stew with flavors and free tea leaves before delicately pouring the milk. And keeping in mind that I didn't ever drink chai myself, I cherished watching my folks drink it.
Figure out how to make masala chai in under 15 minutes with this simple bit by bit formula. This customary Indian refreshment is made with a blend of dark tea, milk, new ginger, and flavors.
- 1 ½ cup water
- ½ inch fresh ginger, thinly sliced or grated, or ⅛ teaspoon ground ginger
- ½ teaspoon fennel seeds, or ⅛ teaspoon fennel powder
- 1 cinnamon stick, or ¼ teaspoon ground cinnamon
- 4 cardamom pods, peeled open , or ⅛ teaspoon ground cardamom
- 4 cloves, or ⅛ teaspoon ground clove
- Pinch of ground black pepper
- Pinch of sea salt
- 2 teaspoons loose black tea, or 2 tea bags
- ½ cup milk
- 2 teaspoons cane sugar, to taste
- Boil water and spices: In a small saucepan over medium-high heat, combine water and ginger, cardamom, fennel, cloves, cinnamon, black pepper, and salt. Bring the water to a gentle boil. Simmer for 5 minutes to allow the water to infuse the flavors from the ingredients.
- Add tea: Add the tea to the mixture and continue simmering the mixture for an additional 5 minutes.
- Add milk and sweetener: Lower the heat to medium-low and add milk and sweetener. Simmer for 2-3 minutes more minutes and turn off the heat.
- Strain and serve: Using a fine-mesh strainer, divide the chai into two cups. Serve immediately.
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