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Masala chai is a special beverage, a fusion of black tea with milk infused with spices like ginger, cardamom, and cinnamon. In India, drinking tea is a big deal, especially at the lively tea stalls scattered all over the streets. These cozy spots bring people together, where chats flow and friendships brew, giving a warm feeling of connection that’s rare in our digital world.
As an Indian, masala chai was a ritual in our household. While my dad and I couldn’t enjoy chai every day (because of our sensitive digestive system), my mom found peace in her morning and afternoon cups of masala chai. She brewed her morning tea, but it was the afternoon chai, always prepared by me, that she looked forward to. Making that perfect cup was my daily duty, a small gesture of gratitude for all that she did for us.
Masala chai is not only incredibly easy to make but also highly versatile. It’s a canvas waiting for your personal touch. Start with my recipe, and as you become acquainted with the flavors you enjoy, feel free to tweak the spices to your liking, creating your own signature blend.
Even though you can use black tea bags to make this chai, using loose tea leaves is really important for getting that authentic Masala Chai flavor. In this recipe, I’m using loose tea leaves. But if you only have tea bags, they’ll do the trick too. Just keep in mind that the flavor might be a bit milder.
I’m sweetening this chai with jaggery because it adds a delicious flavor and it’s healthier too. But if you prefer, you can use sugar or any other sugar alternative, like stevia, to sweeten your tea. It’s all about what you like best!
The Difference between Masala Chai And Chai Masala.
Masala means Spiced/Spice Blend while Chai means tea.
In simple terms, “chai masala” and “masala chai” might seem alike, but there’s a key difference. Chai masala is the mix of spices you use to flavor your masala chai. You can prepare this spice blend in advance by grinding the spices together, or you can use whole spices each time you make chai. Lots of folks find it simpler to use pre-ground spices, especially if they’re making chai every day.
Ingredients
water, whole milk or any plant based milk of your choice., cream (optional), loose black tea leaves, ginger, jaggery powder (or sugar), powdered cinnamom or cinnamon sticks, powdered cardamom or green cardamom pods.
Instructions:
- In a saucepan, pour the water and place it over medium heat. Allow the water to heat up gradually until it reaches a gentle boil.
- Once the water is gently boiling, add the grated or thinly sliced ginger to the saucepan. Then, cinnamon sticks, and lightly crushed cardamom pods. These spices will infuse their aromatic flavors into the water as they simmer.
- Let the spices simmer in the water for about 5 minutes. This simmering process allows the flavors of the ginger, cinnamon, and cardamom to blend and develop, creating a rich and fragrant base for your masala chai.
- After 2 minutes, add the black tea leaves or tea bags to the saucepan. Allow the tea to simmer along with the spices for an additional 2-3 minutes. This step extracts the tea’s bold flavors and ensures a well-balanced brew.
- Once the tea has simmered with the spices, pour in the milk and the cream(optional) into the saucepan. Stir gently to combine the milk with the brewed tea and spices. Allow the chai to continue simmering for an additional 3-4 minutes, stirring occasionally to prevent the milk from scorching.
- Keep an eye on the chai as it simmers, adjusting the heat as needed to maintain a gentle simmer. The chai is ready when it reaches your desired strength and color. The longer you simmer, the stronger the flavor will be.
- Once the chai is done simmering, switch off the heat. Add jaggery or the sweetener of your chocie and mix well with a spoon.
- Use a fine-mesh strainer or tea infuser to strain the chai into cups or mugs, removing the spices and tea leaves.
Serving Suggestions
- Masala chai pairs perfectly with a variety of snacks like Mathri. Enjoy it alongside your favorite biscuits, cookies, or savory snacks for a delightful tea time experience.
- It is also served alongside breakfast items like Pohe, Paratha and Masala Omelet.
Tips and Tricks
- Experiment with the spice ratios to suit your taste preferences. Adjust the quantities of ginger, jaggery, cinnamon, and cardamom to create your perfect blend of masala chai.
- Feel free to customize your masala chai by adding other spices like cloves, nutmeg, or star anise for an extra layer of complexity.
- If you prefer a stronger tea flavor, steep the black tea leaves for a longer duration before adding the milk.
- To enhance the flavor profile of your masala chai, consider toasting the spices lightly before adding them to the water. This can help release their essential oils and intensify their aroma.
- If you prefer a sweeter chai, you can increase the amount of jaggery or sugar used in the recipe. Taste-test as you go to achieve your desired sweetness level.
- For a caffeine-free alternative, you can use decaffeinated black tea or rooibos tea as a base for your masala chai.
Meal prep tip
- You can prep by grinding the spices and storing it in an air-tight container for a quick masala ready whenever you want to make the masala chai. Roast the spices a little on a pan. Let them cool and then grind it into a powder. You can store this masala for upto a month in an air-tight container. Use the required quantity of this masala whenever required.
FAQs
Q: Can I use powdered spices instead of whole spices?
A: Absolutely! You can substitute whole spices with ground spices, but remember to adjust the quantities accordingly. Start with smaller amounts and adjust to taste.
Q: Can I make masala chai without milk?
A: Yes, you can make Masala chai using water, spices and sweetener. However, keep in mind the milk reduces the strength of the tea leaves. So you may want to reduce the brewing time and/or quantity of tea leaves used.
Other Recipes to try
Masala Chai | Spiced Indian Chai
Ingredients
- 1 cup water
- 2 cups whole milk or any plant based milk of your choice.
- 1/4 cup cream optional
- 3 teaspoons loose black tea leaves
- 1- inch ginger or grated or thinly sliced
- 2-3 tablespoons Jaggery powder or sugar, to taste
- 1 teaspoon powdered cinnamom or 2 small cinnamon sticks
- 1 teaspoon freshly powdered cardamom or 4-5 green cardamom pods lightly crushed
Instructions
- In a saucepan, bring the water to a gentle boil.
- Add ginger, jaggery, cinnamon sticks, and cardamom pods to the boiling water.
- Let the spices simmer for about 5 minutes, allowing their flavors to infuse into the water.
- Add the black tea leaves or tea bags to the saucepan and simmer for another 2-3 minutes.
- Pour in the milk and continue to simmer for an additional 3-4 minutes, stirring occasionally.
- Once the chai reaches your desired strength and color, remove it from heat.
- Strain the chai into cups or mugs to remove the spices and tea leaves.
- Serve hot and enjoy the rich, aromatic flavors of homemade masala chai.
Notes
- Masala chai pairs perfectly with a variety of snacks like Mathri. Enjoy it alongside your favorite biscuits, cookies, or savory snacks for a delightful tea time experience.
- It is also served alongside breakfast items like Pohe, Paratha and Masala Omelet.
- Experiment with the spice ratios to suit your taste preferences.
- Adjust the quantities of ginger, jaggery, cinnamon, and cardamom to create your perfect blend of masala chai.
- Feel free to customize your masala chai by adding other spices like cloves, nutmeg, or star anise for an extra layer of complexity.
- If you prefer a stronger tea flavor, steep the black tea leaves for a longer duration before adding the milk.
- To enhance the flavor profile of your masala chai, consider toasting the spices lightly before adding them to the water. This can help release their essential oils and intensify their aroma.
- If you prefer a sweeter chai, you can increase the amount of jaggery or sugar used in the recipe. Taste-test as you go to achieve your desired sweetness level.
- For a caffeine-free alternative, you can use decaffeinated black tea or rooibos tea as a base for your masala chai.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.