One of Mama’s nicknames for me is “Sheroo Babar”. “Sher” is pronounced like, but not to be confused with, the singer “Cher”. It can mean both “Lion” or “Tiger”. “Baba”, depending on context, can mean “baby/child”. It is Mama’s way of saying “child of a Lion/Tiger” and reminding me of the strength and power that runs through my veins. Hence the reason for the terrible pun/title of this recipe! (Read about my dramatic, magical Mama here ) To read about who and how I got my love for masala chai from, click here
See video at the bottom of post for a visual guide.
Ingredients: (approx quantities based on 1 serving, you can do the maths to scale it up)
Note - for the spices, unless stated otherwise, there are dried and whole spices as opposed to fresh or ground (although ground spices can be used if that is all you have). You can use just one of them and make a single-spiced chai. You can combine any two or more for an even more fragrant chai. Or you can do what I most often do which is use them all at once . . . in which case the rough quantities below will work well. If using less spices, then slightly increase the amount of each spice you are using.
Tea - I use Assam but any strong, black tea will do. Loose leaf is better than teabags but you can use either. Use one generously, heaped teaspoon of leaves per person (one teabag per person).
Fresh ginger slices - I would suggest 2 slivers per serving but if you feel like you are getting a cold, add a little more to keep chills at bay.
Peppercorns - around 1-2 per serving
Cloves - 1 per serving. These have quite an antiseptic taste which can become overpowering easily.
Green cardamom - 2 pods per serving. Slightly crush them so that the pods split open.
A small piece of cinnamon bark.
Water - obviously! For the quantity - look at whatever mug, cup or (heat-proof) glass you plan to drink from. Eyeball it or fill that mug with water (just to the level you would pour your tea to). That is the amount of water to use for one serving.
Milk - traditionally this should be full fat, dairy milk. I use half fat in mine. However, you can use any milk alternative you prefer. I do use milk alternatives on a day to day basis but for masala chai, I only use dairy as, to me, it tastes the best and certainly the most authentic. Be mindful that some milk alternatives are not so stable when added to hot liquids and/or when simmered with other liquids and so they can split/curdle (so see the appropriate directions in the method below.) In terms of quantity, it’s more milk than you think! At least one quarter, ideally one third, of the liquid in your pan is going to be made up of whatever milk you use.
Optional - Sugar. Masala chai is mostly drunk with (lots of) sugar but you can add honey or whatever else to sweeten it. However, I love mine totally unsweetened.
Love, care and time - this is not a 2 minute hot drink. This is a 10-15 minute ritual. Give yourself the gift of enjoying making it without rushing.
Optional - A good soundtrack - something that makes you feel whatever you need at that moment - joyful, energised, powerful, calm, peaceful, secure. Even a mantra. Pick what works for you and then really, really, really enjoy it.
Common sense tip - Hate ginger? Don’t add it. Hate cinnamon? Don’t add it. Love green cardamom? Throw in a few more! Dial the flavours up and down as you like. After you have made this a few times, you’ll find the ratios that make you smile with each sip.
You will also need a tea strainer or sieve (it's tea not soup), a small/medium size saucepan depending on how much you are making.
Method:
Most people just put all their spices into the pan with the water and bring it to a simmer before the real masala chai making begins. However, I add an extra step at the very start and like to put my dried spices (not any fresh ginger) into the empty pan and then really gently warm them all through for about 15 - 30 seconds. I’m not looking to toast them the way you might do when making an Indian curry but just to gently warm them and encourage them to be more generous with their flavours once the water is added. Feel free to skip this step though and just add all the spices into the cold water in one go. Once your spiced water is simmering gently, add the tea (leaves or bag) and then continue simmering gently for a good 5 minutes, then add the milk and this time simmer at a faster rate, close to a boil, for yet another 5 minutes. While all this simmering is going on, pour some hot water into your mug to heat it through (you’ll tip out that hot water just before pouring the tea in) so your tea stays nice and hot for longer. The whole process should take at least 10 minutes but there isn’t a law about this so you can give or take a few minutes very happily. Nothing more to do but sweeten it to taste if needed and then pour through the strainer and enjoy, ideally, with a little snack. Don’t forget to say “aaaahhhh” after your first sip. #masalachairecipe #chaitea #masalachai #cuttingchai #tea #timefortea #tearitual #tearecipe #spicedtea #indiantea #spices
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