Update from 2 Nov 2015.
- How to Make Masala Chai: from Madhur Jaffrey.
1. First, add 3 cups of water to a medium saucepan.
2. Next throw in the masala:
- 4 cloves (but "one more or one less makes no difference")
- 4 cardamom pods (use green cardamom, which has a “more silvery taste,” as opposed to the deeper and coarser black cardamom)
- 4 peppercorns
- A 4cm/1-inch piece of cinnamon bark (which you can substitute for cinnamon stick but has a deeper and “more masculine” flavor)
- 1/4 teaspoon of ground ginger (she would never use fresh, which might curdle the milk)
You can leave out any of these things—but never cardamom, cinnamon, cloves, or ginger.
In summary, feel free to take or leave the peppercorns.
Throws the spices directly into the water, or you can also satchel them in a tea bag for easy clean-up—as long as it's loose.
3. Add 3 black tea bags and bring the water to a boil over high heat.
Reduce the heat to low, cover, and simmer for 10 minutes.
Don't worry too much about over-steeping your tea—you can add more water, sugar, or milk be that the case.
4. Once the tea and spices have simmered for 10 minutes, add milk.
Sweeten with sugar (maybe 4 teaspoons of sugar - sweeten to taste);
masala chai is always made with white sugar in India, but you could use a different sweetener—even honey.
If you do use honey, you'll want to avoid boiling it; add it to your tea just before serving.
5. Bring to a simmer, then take the pot off the heat and pour it through a fine mesh strainer into mugs or a serving vessel.
Taste the masala chai to see if it's as sweet and creamy as you'd like; while you can adjust at the milk and sugar as much as you'd like, there's nothing you can really do about spices at this point.
So make a note of what you liked and disliked for your next batch.
"Even in the heat, we drink masala chai hot in India," - Jaffrey instructs.
6. Discard the spices and the tea, no matter how frugal you are.
“They’ve given what they’ve got,” Jaffrey instructs.
And that's it: No fancy ingredients or special equipment—the secret may just be to make sure to simmer for long enough.
Spiced Milke Tea (Masala Chai):
“masala” meaning spices!
- In Praise of Leftovers - iPol - Masala Chai
Tea rom Lidl.
- How to Make Masala Chai: from Madhur Jaffrey.
1. First, add 3 cups of water to a medium saucepan.
2. Next throw in the masala:
- 4 cloves (but "one more or one less makes no difference")
- 4 cardamom pods (use green cardamom, which has a “more silvery taste,” as opposed to the deeper and coarser black cardamom)
- 4 peppercorns
- A 4cm/1-inch piece of cinnamon bark (which you can substitute for cinnamon stick but has a deeper and “more masculine” flavor)
- 1/4 teaspoon of ground ginger (she would never use fresh, which might curdle the milk)
You can leave out any of these things—but never cardamom, cinnamon, cloves, or ginger.
In summary, feel free to take or leave the peppercorns.
Throws the spices directly into the water, or you can also satchel them in a tea bag for easy clean-up—as long as it's loose.
3. Add 3 black tea bags and bring the water to a boil over high heat.
Reduce the heat to low, cover, and simmer for 10 minutes.
Don't worry too much about over-steeping your tea—you can add more water, sugar, or milk be that the case.
4. Once the tea and spices have simmered for 10 minutes, add milk.
Sweeten with sugar (maybe 4 teaspoons of sugar - sweeten to taste);
masala chai is always made with white sugar in India, but you could use a different sweetener—even honey.
If you do use honey, you'll want to avoid boiling it; add it to your tea just before serving.
5. Bring to a simmer, then take the pot off the heat and pour it through a fine mesh strainer into mugs or a serving vessel.
Taste the masala chai to see if it's as sweet and creamy as you'd like; while you can adjust at the milk and sugar as much as you'd like, there's nothing you can really do about spices at this point.
So make a note of what you liked and disliked for your next batch.
"Even in the heat, we drink masala chai hot in India," - Jaffrey instructs.
6. Discard the spices and the tea, no matter how frugal you are.
“They’ve given what they’ve got,” Jaffrey instructs.
And that's it: No fancy ingredients or special equipment—the secret may just be to make sure to simmer for long enough.
Spiced Milke Tea (Masala Chai):
“masala” meaning spices!
- In Praise of Leftovers - iPol - Masala Chai
Tea rom Lidl.
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