Masala Chai is a black tea brewed with a variety of spices, and varies depending on the person making and drinking the chai. The word chai is simply the Chinese word for tea, although Western tea drinkers will often refer to this drink as Chai Tea or Chai Tea Latte, which is more than a little redundant.
Masala chai is originally from India and its surrounding environs.
There is no standard recipe for masala chai although all have four basic ingredients:
The recipe I used was adapted from this DIY Chai Spice Mix recipe and in addition to milk, sugar, cardamom, and ginger listed above, I also included allspice, cinnamon, cloves, nutmeg, and black pepper.
I put all of the fresh, whole spices into a blender and once they were blended and mixed, I added any powdered spices that I had. I followed the ratios of the recipe above.
My brewing recipe was as follows:
2 cups of milk, 2 teaspoons of sugar, 1 1/2 teaspoons of the masala chai mix, 3 black tea tea bags (you can also use loose tea, whatever your preference). I set the saucepan to medium and brought it slowly to a boil, stirring occasionally. One word of advice would be to cut off the strings from the tea bag. This may let the tea loose, but I found some bits of string slightly caramelized with the sugar, so I would avoid that next time.
Once the tea was boiling, I poured it into a Pyrex measuring cup and poured it through a tea strainer into a mug. There was a lot of sediment between the spices and the loose tea, but the strainer did its job and it was a delicious, warm cup of spicy tea for a cold, winter morning.
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A second method of brewing would be to make your tea as usual. Steep your tea bag, and add 1/2 tsp (or your preferred amount) of chai masala powder with any sweetener you like (or leave out the sweetener). Stir well and I would still pour through a strainer.