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June 22nd, 2008

Masala Chai Recipe

I've finally perfected a masala chai.  It's taken ... oh, two years but well worth the wait.  The recipe is still palatable by the feeble tongue, aka. it's not as strong as my dark hot cocoa.

Bring 1 medium pot of water to highest boil.  Usually 6-8 cups.
Reduce heat to rolling boil to avoid burning the tea leaves.
Steep 2 family size Lipton black tea bags for 10-15 mins.
Almost half the pot should evaporate. The tea should be very dark. Remove tea bags.
Steep masala spices for 5-10 mins.  The spices are to taste:
  • 1 tbsp - 1/4 cup whole cloves
  • 1/4 tsp freshly crushed black peppers
  • 1/4 - 1/2 tsp cardamar
  • 1/4 tsp ginger - can quickly become overpowering!
  • 1/4 tsp nutmeg
Add 1/4 - 1/2 cup sugar, preferably non-bleached.
Add 1 - 2 cups milk to taste, depending on the strength of tea you boiled.  I used whole cow's milk; soy often has a distinct taste that doesn't work well with what you get in Indian shops.
Let simmer a few minutes and strain any whole herbs, like the cloves.

30 minutes is well worth something deliciously divine! and it's a wonderful laxative. :P