Masala chai

Masala chai

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Easy to make and so much better than any shop-bought chai. Find the combination of spices that you like best. Best drunk sweet, very early in the morning and just as you’re about to board a train.

Ingredients

Quantity Ingredient
black tea, bags or leaves
milk
sugar

Main spices

Quantity Ingredient
green cardamom, (crack the pods)
fresh ginger, or use ground
cinnamon stick, or use ground

Secondary spices

Quantity Ingredient
fennel seeds, toasted and lightly bashed
nutmeg, freshly grated
black peppercorns, freshly ground or just cracked
whole cloves, (caution here, as too many will make your chai too musky and strong)
coriander seeds, toasted and cracked

For example, one cup of chai could include the following:

Quantity Ingredient
2 cardamom pods, cracked
3 whole black peppercorns, freshly ground or cracked
1/4 teaspoon fennel seeds, toasted and lightly bashed
1/2 a cinnamon stick, or ground cinnamon, to taste
2-3 slices fresh ginger, or ground ginger, to taste

Method

  1. Put the quantity of spices you are using into a saucepan, and add 250ml of cold water per serving.
  2. Bring to the boil over a high heat, then reduce the heat, partially cover the pan and simmer gently for 5 minutes.
  3. Remove from the heat and add 1 teabag per serving, then leave to steep for about 4 minutes.
  4. Strain out the spices and tea bags or leaves, and add milk and sugar to taste. Gently heat the chai, stirring until the sugar dissolves.
  5. Serve immediately.
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