DELICIOUS AUTHENTIC MASALA CHAI TEA WITH WHOLE SPICES
With the shorter days and the longer nights, I could feel the pull to start blending our Masala Tea Spice, a fusion of spices and roots to make the most amazing tea from scratch, that is so nourishing, nurturing, warming, soul tea. It wasn’t until I went to India in my early 20's and experienced Chai first hand that I fell in love with it. Masala chai tastes best on those cold dark winter days and nights and beautiful to share with friends, I have never forgotten its taste, and over the years been blessed to be taught how to make authentic Chai, not so long back a precious friends mum, had rustled up the best cup of all.
Alchemy, and so medicinal, In India masala means spice, and chai means tea. Spiced Tea. And that is exactly what Masala Chai is -black tea infused with fragrant spices, typically served with milk.
What makes Masala Chai authentic, is the use of spices. One thing is for certain, every family in India probably has their own unique combination of spices they prefer in their masala chai and there is no one “right” way.
Chai Wallahs- the street vendors who make masala chai, all have their own unique blend of chai spices as well I was obsessed with watching them make their creations. Its pure Alchemy.
These are the chai spices I saw used the most in India:
I especially love the green cardamom pods I picked up in India. So here is a starting point for you but feel free to improvise and fine-tune to your own taste.
2 cups of water
1 cup of milk I use Coconut Milk or Almond Milk or even Oat Milk
4 tsp of black tea
2 tsp sugar (or honey to taste)
black pepper (1 tsp)
cardamom (4 pods)
clove (4 pods)- grated ginger (2 tsp)
cinnamon (2 cm long stick)
Step 1. Take all the spices and grind them nicely, best of all with a stone grinder. Grate the ginger.
Step 2. Add water into a pot, add the ground spice and bring the water to boil.
Step 3. Add tea and jaggery/sugar and boil for another 2-3 minutes.
Step 4. Add milk, bring it to boil, lower the flame, and boil for at least 10 more minutes. The longer you boil it, the thicker it will be.
Step 5. Put your chai in the cups through a strainer.
Enjoy! Masala chai tastes best on those cold dark winter days and nights and beautiful to