Masala Chai I
Masala chai is a spiced version of the typical Indian milk tea. As with much of Indian cuisine, the exact mix of dry spices varies greatly and is often handed down in families from one generation to the next.
- Prep
- 15 min
- Cook
- 36 min
- Total
- 51 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Combine all of the spices, and blend well in an electric grinder.
Procedure
Store the powder in a clean container at room temperature; you only need a small quantity for each cup of chai, and a full recipe will keep you stocked full of chai for months.
Procedure
Boil water and milk together in a saucepan.
Procedure
Add sugar, tea leaves, and masala. Boil until the mixture becomes dark (about 5–10 minutes); the longer you boil, the stronger the chai.
Procedure
Strain into teacups to serve.
Notes, tips, and variations
Let the remaining solids cool and sprinkle them on your plants for an excellent fertiliser.
Notes, tips, and variations
Tea masala or garam masala from a store can be used to get around the masala mixture process; however, pre-ground spices lose their flavor over time.
Notes, tips, and variations
When making the chai, boil the water and milk separately, and in step two add the tea leaves and masala to the boiling water, boiling until the tea is as strong as you like. Only then add the milk to the mix. This can speed up the process without affecting the flavor. This method is often used by restaurants to serve chai in large quantities quickly as orders are taken.
Notes, tips, and variations
Optionally turn off the heat in the end, cover, and let sit for about 5 minutes for a richer flavor.
Notes, tips, and variations
Try adjusting the ratio of milk to water. For a richer milky tea, try two parts milk to one part water.
Notes, tips, and variations
Leave out the sugar for a more adult flavor. Sugar can be added while drinking if so desired.
Notes, tips, and variations
Try other combinations of South Asian spices. Each region in which chai is commonly available has its own popular or traditional spice mix. One optional addition to masala chai is fennel seeds.
Notes, tips, and variations
Add a piece of a lemongrass leaf (called lili cha in Gujarati), while the water is still boiling (before adding milk). This gives a nice flavor to the tea. Mint, fresh ginger, and/or holy basil (tulsi) can also be added.
Notes, tips, and variations
To make ground ginger: Select good quality ginger and wash to remove soils and other foreign objects. Cut into thin slices. Spread evenly in trays. Dry under the sun or in oven under moderate heat or (70ºC). Pulverize using blender or grinder. Pack and seal tightly.
Photo: Alpha from Melbourne, Australia · CC BY-SA 2.0 · https://creativecommons.org/licenses/by-sa/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 14 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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