Make Your Own Masala Chai
|Hot spicy chai (tea) is boiled milk,
spices and sugar. The most important spice in chai is cardamon
(ground up or crushed) and after that you can take your pick from
cinnamon, cloves, ginger and black papper.
2 thin slices ginger rooot (or 1/4 tsp ginger powder)
2 cardamon pods, crushed
1/2" of cinnamon sticks or 1/2 tsp powder
3 cups boiling water
2 cups full fat (whole) milk
2 tea bags (regular black tea)
4 tsp sugar (note: substitute Sucanat, a whole foods sugar
To make chai, crush or grind cardamon pods, cloves, and broken
cinnamon flute in a spice grinder.
Put three cups of boiling water in a pan with one or two cups of
full cream milk.
Throw in tea bags, sugar, and the spices.
When the chai has reboiled, causing the milk to produce froth, fish
out the tea bags with a small sieve and let the spices steep for at
least 2 minutes (preferably half an hour).
Reheat the chai if necessary and strain.
Chai-wallahs in India pour the chai raoidly back and forth between
two pans to improve texture.
Always serve chai in glasses or small clay tumblers, never in cups.