Articles Comments

Five flavours » Drinks and Snacks, Indian » Monday, Tuesday, Wednesday, Thursday, Chaiday

Monday, Tuesday, Wednesday, Thursday, Chaiday

I’m never quite sure about posting a recipe for masala chai because you really can’t go wrong as long as it comes out to your taste. Who needs a recipe, right? Well, maybe you love the taste of masala chai but you’ve never considered making it yourself, or maybe you’ve only ever had the opportunity to have chai in a coffeeshop chain and are interested in what the original would taste like. And since I feel it’s my duty to convert non-chai drinkers into chai drinkers, and non-chai makers into chai makers, I thought a basic recipe might help along the cause.

If you really don’t want to deal with buying all the spices, you can always try to get a hold of a pre-mixed and ground chai masala. I’m not ashamed to say I keep this stuff on hand, as many Indians do, and I use it for more than just a quick chai fix (e.g. mix with sugar for a pumped up cinnamon sugar toast mix).

My two main recommendations are that you use Indian tea, such as Brooke Bond if you can get it, and whole organic milk. Of course you can make do with whatever is at hand, but these two things, in my opinion, make the drink taste a lot more like it does in India. I’d also add that you should take a bit of artistic freedom. I’m giving the exact measurements I tend to use, but some people don’t like ginger or are averse to nutmeg or whatever, so make the masala (mix) that you like in the proportions that you like. Trust me, you can’t make a mistake in that regard.

Basic Masala Chai

Ingredients:

5 green cardamom pods, slightly squashed with the flat side of a knife

10 black peppercorns

5 cloves

2 thin slices of fresh ginger, skin and all

a few gratings of fresh nutmeg or 1/8- 1/4 tsp of nutmeg powder

4, 3cm long cinnamon sticks

2 or more heaping tsp of sugar (optional)

4 cups water

2 cups whole milk

3 tsp tea

Method:

Place all spices and water into a pan and bring to the boil. Add sugar,  turn down to a simmer and leave for about 10 minutes with a lid on.

Add the milk and let the mixture come back to a simmer.

Once everything is hot again, add the tea and turn off the heat. Steep for 2-3 minutes.

Strain and serve.

Makes about four mugs full

Filed under: Drinks and Snacks, Indian · Tags: ,

5 Responses to "Monday, Tuesday, Wednesday, Thursday, Chaiday"

  1. Marie says:

    You so should. It’s easy peasy!

  2. Shiela says:

    Sounds SOOOOOO good… and the pix up top is wonderful! Makes me want to go out and get all that stuff and make it myself!!!

  3. Eileen says:

    wooh! I just found cardamom pods in Chile for the first time. And thought I had not considered making chai on my own, I don’t see why I couldn’t. I will have buy some plain old black tea though. I have been mainly drinking my old standby earl grey or “chai” teabags, and, of course, my beloved Bengal spice. I could use something warming and delicious, so thanks for this recipe. As for organic milk, could you hear me laughing from here? How about a tetrapak? :)

  4. Marie says:

    Thanks Marian, nice to see you here:-)

    You can leave the sugar out altogether if you like or use honey or another sweetener.

  5. Marian Joycechild says:

    mmm, that chai sounds delicious, and not too much sugar.
    Your cousin, Marian in San Francisco

Leave a Reply