Author Notes
Chai is the generic word for tea in Hindi, a language spoken in northern India. Masala chai is tea cooked in milk and spices and is aromatic, a tad spicy and often rather filling. I have to say that I started becoming a real fan of masala chai since I discovered this version while on a trip to Jaisalmer, a gorgeous yellow sandstone city in the Indian desert. The home-stay hotel served this tea on every occasion. From the rather vague instructions that I got from the proprietress, I managed to come up with this winner. This masala chai manages to be light, while keeping the satisfying aroma and taste of masala chai.
In the USA, I noticed that chai is used to mean masala chai but be aware dear reader, there is a difference! Needless to say, the "chai" that you can buy is not even a shadow of the real thing. But you will find out soon when you have made this one. This recipe can be scaled up quite easily. —The Minimalist Indian
Ingredients
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2 cups
whole milk
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2 cups
water
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4 teaspoons
loose black tea (strong)
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4 teaspoons
sugar or to taste
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5
green cardamom pods
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10
black peppercorns (or less if you are afraid)
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1 teaspoon
grated ginger
Directions
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In a heavy-bottomed saucepan, mix the milk and water and set to heat on the stove.
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In a mortar and pestle, pound the cardamom and peppercorns until you get a coarse powder with pieces of husk in it.
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Add to the milk and water and bring to a boil. Lower heat.
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Add the tea and simmer until the whiteness of the milk is replaced by a light brown. Continue to simmer until the strength of the tea is to your taste.
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Remove from heat and stir in the sugar and ginger. Strain into a pre-warmed teapot or into cups.
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