Chai Masala—Spicer Indian Recipe
This recipe plays with proportion for a slightly stronger Chai. A beautiful harmony of ingredients results in a gentle, but very flavorful, spiced cup that tastes great any time of day.
Serves 2
Ingredients
| 2 | cups | water |
| 1/2 | teaspoon | ground ginger |
| 8 | whole | green cardamom pods |
| 1 | 3-inch | cinnamon stick |
| 8 | whole | black peppercorns |
| 1 | star anise | |
| 4 | whole | cloves |
| 3 | tablespoons | sugar |
| 2 | cups | whole milk |
| 2 | tablespoons | black tea* |
* Black teas like Darjeeling and orange pekoe from Assam, India, work well in this recipe. Known brands such as Taj Mahal are available at Indian groceries and online.
Directions
Have a fine mesh strainer ready for step 5.
- Begin by slightly crushing the whole spices with the flat side of a chef’s knife. It will open the pods and expose more surface area for more flavor.
- Pour the water into a medium saucepan and bring to a boil. Add the spices and boil until fragrant, approximately 3 minutes. Add the sugar and continue to boil for another minute.
- Stir in the milk. Bring ingredients back to a boil and then remove from heat.
- Stir in the black tea. Cover pan with a lid and steep tea for 10 minutes.
- Strain the tea through a fine mesh strainer. Pour into a teapot or heat-resistant mugs or glasses and serve.
Preparation Time:
Less than 20 minutes.
