MASALA CHAI
Yield: 4-5 cups
I used to purchase the spice blends to make masala chai, but then I started paying attention to the whole spices that were in these pre-mixed blends. Over time, I determined what I like to taste a lot of and what I like just a little hint of, and what I don’t like at all. So now, I make masala chai tea from my own blend of whole spices to steep in the liquid along with the tea leaves. You can adjust your spice blend to your taste as well. I also combine my spice blend and tea leaves in a 50/50 mix to store in my pantry together for even quicker preparation of masala chai tea. Drink this for your afternoon tea time, chill and serve over ice for a refreshing summer drink, or convert into Chai Latte Ice Cream.
My own masala chai spice blend combined with black Assam tea leaves
What you need:
3 cups water
2-3 tablespoons black tea leaves, Assam recommended
2-3 tablespoons masala chai whole spice blend (see below for my recipe)
3 cups milk, whole cow milk recommended
2-3 tablespoons sugar or honey, optional
What you do:
Heat water, black tea leaves and whole spice blend in a medium pot over high heat until boiling.
Reduce heat to medium, add milk and stir to combine. Heat until liquid is just steaming, then reduce to low and simmer another 15-20 minutes. Be careful to not boil the milk.
Turn off the heat and stir in the sugar or honey, if using, until dissolved.
Strain the tea. Discard tea leaves and spices. Enjoy hot or chill in the refrigerator and serve over ice.
Masala CHai Spice Blend
Makes: about 1/2 cup or 3-4 pots of tea
What you need:
3-4 cinnamon sticks
2 tablespoons or 5-6 whole star anise
2 tablespoons cardamom pods
2 heaping tablespoons whole cloves
1 tablespoon whole allspice berries
1 tablespoon whole fennel seeds
2 teaspoons black peppercorns
1 teaspoon white peppercorns
What you do:
Place the cinnamon sticks and star anise on a cutting board. Using a large heavy pot or glass jar, smash the cinnamon sticks and star anise until broken into ¼-inch shards and pieces.
Combine the broken cinnamon sticks and star anise pieces with whole cardamom, cloves, allspice berries, fennel seeds, black and white peppercorns and mix thoroughly.
banner photo by Copper Spoon Collective