Powders, syrups and teabags can never compare to freshly brewed masala chai (a.k.a. “chai tea”). Making it from scratch takes more time, but is infinitely more rewarding. This recipe is a bare bones, basic version of masala chai. Once you’ve made it this way, feel free to experiment with blending the many other chai spices out there into your brew.
2 cups milk or milk substitute
2 cups water
4 whole cloves
2 crushed green cardamom pods
2 crushed peppercorns
1 cinnamon stick
1 grape-sized piece peeled, chopped ginger
2 tbsp. sugar
2 tbsp. black tealeaves (preferably Assam)
To begin making masala chai, combine milk, water and spices in a medium saucepan.
Simmer over medium heat for 10 minutes, stirring occasionally.
Add sugar and tealeaves. Stir, and then simmer for 5 minutes.
Strain into glasses or mugs and serve.
Prep time: 5 minutes
Cook time: 15 minutes
Makes 4 cups.
2 cups milk or milk substitute
2 cups water
4 whole cloves
2 crushed green cardamom pods
2 crushed peppercorns
1 cinnamon stick
1 grape-sized piece peeled, chopped ginger
2 tbsp. sugar
2 tbsp. black tealeaves (preferably Assam)
To begin making masala chai, combine milk, water and spices in a medium saucepan.
Simmer over medium heat for 10 minutes, stirring occasionally.
Add sugar and tealeaves. Stir, and then simmer for 5 minutes.
Strain into glasses or mugs and serve.
Prep time: 5 minutes
Cook time: 15 minutes
Makes 4 cups.
No comments:
Post a Comment