Thanks to google, I’ve found a recipe that I like and it has some kick, baby.
Traditionally the masala (chai) is served in an earthen clay bowl/cup. Our friends claim that the tea just tastes better that way. I have to agree. Whenever I make masala tea I drink it out of my starbucks mug and it just doesn’t taste the same as it does when we buy it on the street.
Here is a recipe I thought I’d share with you that comes damn close to what they make out in the streets and the restaurants.
6 cups cold water
1/3 cup milk (or to taste)
1 3 inch stick cinnamon
6 whole green cardamons
4 whole cloves
12 black peppercorn (opt)
12 teaspoon sugar (or to taste)
6 teaspoon leaf tea (heaping) or 9 tea bags (orange pekoe)
Combine water and milk in a deep pan, and bring to a boil. Add the spices and sugar. Stir to blend, and turn off the heat. Cover the pan, and let the spices soak for at least 10 minutes. Add the tea leaves or tea bags, and bring the water to a second boil. Reduce heat and simmer, covered, for 5 minutes. Uncover, check the color and taste, and if desired add more milk and sugar. Strain the tea into a warm teapot, and serve immediately.
Note: This is the way traditional spiced tea is made. You may, however, omit the milk or sugar, or both, in which case reduce the quantity of tea to 2 heaping teaspoons or 3 tea bags.
Finally, if you do decide to use tea leaves, remember to not over boil them. Doing so releases their tannins, resulting in a bitter tea…no amount of sugar can take that icky taste away. I learned the hard way.
This recipe varies slightly from others and you can add a bit of crushed ginger to give it a bit more zing…but sometimes I like having the ginger in there and sometimes I don’t. I wanted to share the non-ginger version with you.