Masala Chai really just means “Spiced Tea” and that’s what it is! Made with black tea and a mixture of aromatic and warm spices it is the ultimate comfort drink in Pakistan, along with regular chai (of course). So grab your saucepan, prep your ingredients, and settle down with a cup of Masala Chai in just mere minutes. Sounds too good to be true? I assure you, it’s not. Let’s get started with the recipe, shall we?
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Ingredients:
- 6 whole Cloves
- 8 whole Cardamom Pods
- 1/4 teaspoon of freshly ground Nutmeg
- 1/16 teaspoon Simply Organic Ground Ceylon Cinnamon
- 1/2 teaspoon sliced ginger
- 3 Tapal Danedar tea bags
- 1.5 cups water
- 3-4 teaspoons sugar
- 1 cup whole milk
Directions:
Masala Chai isn’t difficult to make but there is a balance of spices you want to have to give that warmth and little kick of “spice”. Start off with your whole ingredients including the Cloves, Cardamom Pods, and just a bit of raw Nutmeg. As you can see in the picture below I share a whole nutmeg seed and just a small piece of how much you actually need in the chai. Place all of these in a mortar and pestle and ground until coarsely ground. The cardamom peels cannot be fully ground but they can be crushed until the seeds come out and they are ground to a coarse powder. To this mix in Simply Organic Ground Ceylon Cinnamon to complete the raw spice mixture.
Add all the spices to a small sauce pan along with the Tapal Danedar tea bags and sliced raw ginger. You can also crush the ginger if you’d like, but the flavor is infused all the same. Add in the water and bring the mixture to a simmer on medium heat.
Allow it to simmer for 2-3 minutes and then add in your sugar and when it dissolves add in your whole milk. The milk needs to heat up so allow the chai to continue to steep in the milk for 5 minutes before you squeeze out and remove the tea bags. Once the tea bag have been removed you are pretty much ready to serve. I like to use a ladle to pick up and pour the tea to aerate and froth a bit. Taste the chai to see if you want any more sugar or individuals can add to taste. Pour into teacup through a tea strainer to serve.
And there you have it – Masala Chai! It’s about time we had some in the Mostly Masala Kitchen. It tastes absolutely amazing on its own or you can pair it with some of your favorite sweets. All in all, tuck in and enjoy your cup of chai.
Masala Chai
Equipment
- Tea Strainer
- Ladle
Ingredients
- 6 whole Cloves
- 8 whole Cardamom Pods
- ¼ teaspoon freshly ground Nutmeg
- 1/16 teaspoon Simply Organic Ground Ceylon Cinnamon
- ½ teaspoon sliced ginger
- 3 Tapal Danedar tea bags
- 1½ cups water
- 3-4 teaspoons sugar, to taste
- 1 cup whole milk
Instructions
- In a mortar and pestle add whole cloves, whole cardamom pods, and piece of raw nutmeg. Ground until coarse powder (cardamom peels will not be fully ground, keep them as is, just be sure to remove all seeds and ground them)
- Add Ceylon Cinnamon Powder to ground spices and mix to combine.
- Add spice mix to small saucepan with tea bags. Add in water and raw sliced ginger. Bring water to a simmer on medium heat. Simmer for 2-3 minutes to allow tea bags to steep
- Add in sugar and when it dissolves add in whole milk
- Let milk heat up and tea bags to continue to steep in milk for 4-5 minutes, stirring constantly to prevent milk sticking to pan.
- Remove tea bags from sauce pan, carefully squeezing them dry before.
- Aerate and froth the chai using a ladle to pick up and pour down a couple times.
- Pouring through a strainer, serve tea. Add sugar, to taste.
- Enjoy!
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