Masala Chai Recipe: A Symphony of Spices and Sentiments

Black tea, spices, milk, sugar – that’s masala chai, often known as chai tea. Chai means as much as tea, so the term chai tea does not really make much sense 😉 I got to know this tea during our trip to India some years ago. Although the teas always tasted very similar on the way, the spice blends always give way a bit. As for the milk, the teas were different – and not only in terms of quantity. I found out that goat’s milk in a masala chai is not necessarily my cup of tea… but most of the time the tea was made with cow milk anyway.

Since then I have been drinking masala chai again and again, but I never was a big fan of this seasoning tea.

A Spiced Odyssey: Genesis in India

Embarking on a soulful journey through India, the discovery of masala chai became a tapestry of flavors, where each spice blend echoed the unique essence of every cup. The dance between the spices and the choice of milk transformed this humble concoction into a ritual of taste and emotion.

The Goat’s Milk Dilemma: An Unlikely Companion

In the diverse world of masala chai, experimentation led to unexpected revelations. Goat’s milk, a deviation from the norm, proved to be an acquired taste, prompting a realization that the conventional bovine counterpart often graced the teacups on this flavorful voyage.

Jaffrey’s Influence: Crafting Perfection in a Cup

Entrusting the expertise of Jaffrey, the matriarch of Indian cuisine, the journey took a creative turn. Her transition from ground to whole spices ignited a spark, giving birth to a homemade masala chai that became the epitome of warmth on chilly days.

Spice Alchemy: Tailoring the Aromatic Ensemble

Masala chai, a canvas of possibilities, invited the infusion of additional spices. Star anise, fennel seeds, and a dash of salt joined the aromatic ensemble, creating a symphony of flavors that danced on the taste buds. The essential spices took their place as stalwarts, while the optional ones added a whimsical touch.

The Sugar and Milk Ballet: Fine-Tuning the Experience

In a delicate balancing act, the proportions of sugar and milk underwent a subtle transformation. A meticulous adjustment to enhance the overall experience without overpowering the intrinsic flavors resulted in a masala chai that resonated with both heart and palate.

Milk Foam Elevation: A Crown of Indulgence

A delightful revelation emerged – the addition of milk foam elevated the masala chai experience to unparalleled heights. The frothy crown became the metaphorical cherry on top, turning sips into a symphony of indulgence.

>> Find more delicious recipe here

Masala Chai Recipe: Crafting Warmth in a Cup

Ingredients

Spices:

• 1 petite cinnamon stick (approximately 2-3 cm)
• 4 cloves
• Seeds from 4 green cardamom capsules (discard the outer covers) or 1/4 teaspoon ground cardamom
• 2x2x2 cm of fresh ginger, flattened with a knife’s flat side (or 1/3 teaspoon dried ground ginger)

Optional but Recommended Spices:

• 4 whole black peppercorns
• 2 pips of a star anise
• 1/3 teaspoon fennel seeds

Other Ingredients:

• 720 ml water
• 3 black tea bags
• 120 ml milk + Optional: hot milk for milk froth
• 4 tsp brown sugar (substitute white sugar)
• 1/4 teaspoon fine salt

Preparation

1. In a medium saucepan, combine water and spices. Bring the infusion to a gentle boil, allowing the spices to weave their magic over low heat.
2. Introduce the black tea, cover the pot, and let the aromatic symphony simmer for a leisurely 10 minutes over a gentle flame.
3. Stir in the milk, salt, and sugar, coaxing the brew to another crescendo until the tea joyously boils. Give it an occasional swirl.
4. Strain the elixir through a sieve into a jug or individual cups, revealing the rich tapestry of flavors.
5. For those who revel in the frothy embrace of milk foam, whip up some hot milk. Serve piping hot and relish!

>> Also read: How to make Dal Bafla (Dal Bati) Recipe?

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