Masala Chai

Masala Chai

The first time I had Masala Chai was as a student visiting Kashmir decades ago. We ended up drinking cups of fragrant tea in between eating a variety of sweet meats that Indians love. Sipping Chai and indulging in your favourite sweets is an unforgettable experience and something I enjoy doing even today. There are numerous recipes for Masala Chai and everyone swears by their own. Whatever the recipe, the outcome is superb and this is an ancient recipe that has crossed borders to become an international favourite. Masala Chai means Spiced Tea in Hindi and is said to have originated thousands of years ago as a herbal remedy in a Royal court. Here is my version of it. I make it very differently as I do not like to boil the tea leaves. However you can use your own method to do so.

The Recipe For Masala Chai

The Ingredients For Masala Chai

Makes 4 Cups of 200ml each

1 inch ginger

2 cloves

2 cardamom pods

1/2 inch cinnamon

1 star anise ( optional, I leave it out)

1/4 tsp somph ( fennel)

1/4 tsp pepper corns

800 ml water

5tsp black tea leaves

Jaggery powder or sugar to taste ( this is an individual preference)

3tbsp milk powder ( I prefer to use milk powder instead of milk)

Method:

Place the ginger and spices in a zip lock bag and crush to release the flavours. Rinse your teapot with warm water and add the tea leaves to it. Boil water and pour over the tea leaves. Steep for 5 minutes. Add milk powder and jaggery and stir. Strain and pour into cups. Serve with your favourite sweet and enjoy the company of friends.

NB: This is a lighter version of the Masala Chai available which I happen to love ❤️.

Some Other Drink Recipes:

Lychee Coconut Water Mocktail

Red Velvet Milk Shake

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