Masala Chai

Masala chai is a spice-flavoured tea that originated in India. You might know it as chai tea, chai latte or simply chai.

In Ayurveda, the system of traditional medicine from India, chai is made with ‘drying’ and ‘warming’ spices and is used medicinally to improve digestion, relax muscles and clear mucous. In Winter, I love chai as an alternative to an afternoon coffee or as an after-dinner beverage. However, personally I prefer a green tea or a hot lemon and ginger drink if I'm feeling flu-ey or blacked up from a cold.

I first tried masala tea in Nepal and experimented with a number of different recipes before I found one that I liked. The main spices I use are cardamon, cloves and cinnamon but I’ve been known to throw in some peppercorns, ginger, or fennel. I usually use whatever spices I have at hand.

The method was taught to me by an owner of the local Indian restaurant who was horrified when I told her I just threw all the ingredients into a pot.

“No, no, no! I remember my grandmother saying you need to add the sugar to sweeten the water.”

But I’m sure there is no fixed method given on a subsequent visit she described a quick chai using a tea bag, milk, sugar and spices in a microwave!

Masala chai

Servings

About 4 cups or 2 mugs

Times

10-15 minutes

Ingredients

• 1 cinnamon stick or ½ tsp ground cinnamon
• 2 cardamon pods or ¼ tsp ground cardamon
• 2 cloves, grounded
• ¼ tsp ground fennel or ½ tsp ground ginger
• 2 cups water
• ½ tsp sugar
• 1 cup milk (or non-dairy alternative)
• 3 tsp black tea leaves or 2-3 teabags

Method

1. Ground the spices.
2. Boil water in a saucepan and then turn down the heat so it's simmering.
3. Add sugar and let it dissolve.
4. Add milk.
5. When heated, add tea and let it simmer as it steeps.
6. Add the spices and simmer until fragrant.
7. Strain into cups or mugs and serve.

Notes:

• There are so many methods on the Web. If you're in a hurry, put all the ingredients in a saucepan and bring it to the boil before straining. 😁
• Adjust quantities of all ingredients to taste. That's the beauty of making your own chai!
• I recommend using an ‘English’ tea that isn't too floral as opposed to a Chinese tea like jasmine, oolong or lychee. I tend to use English Breakfast, Orange Pekoe, and Billy Tea.
• Experiment! Try spices like nutmeg, fresh ginger, star anise, peppercorns and vanilla.
• Make chai-poached pears for a dessert.

  Make a chai with 1 cup of water and no milk (or dairy substitute), strain the liquid if you used tea leaves, and use the strained liquid to poach pears.
  Serve the pears with Greek yoghurt and a drizzle of honey.