Masala Chai – My Way

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I’m not a purest, and I can’t tell you this is a truly traditional recipe for masala chai (India’s favourite spiced tea) , but it’s kinda close, and it’s utterly delicious.

Making a cup of chai has become a ritual different to coffee making. It offers a heart warming pick-me-up that I find irresistible when I’m feeling flat. I like it strong with spices and sweetened with honey. And now that I make my own spice mix I can never go back to store bought chai tea bags, they just don’t cut it.

I’ve used cardamon pods, cinnamon sticks, cloves, dried ginger (you could try fresh), black pepper corns and star anise to make my version of masala chai. It can be pounded in the mortar and pestle, but a spice grinder will make quick work of the job. If using a spice grinder keep it to a chunky consistency.

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This amount will make a medium size jar of the spice mix, which will make about 30 cups of strong chai, or even more cups if you like it a a lesser strength. It’s easy to double or triple the recipe of the spice mix for larger amounts, and it stores well for several months in an airtight glass jar.

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Masala chai – my way

Make a special trip to a good spice store were you know the spices are fresh.

Ingredients 

10g cloves

20g cardamon pods

40g cinnamon quills

20g dried ginger (also called kibbled ginger)

2g black or white peppercorns

15g star anise

Combine all the spices, place in a pan and roast over a dry heat for several minutes, set aside to cool. Place the spices in a mortar and pestle and pound to a fine consistency, or use a spice grinder to do the hard work (don’t grind it too fine though). Store the spice mix in a glass jar with a tight fitting lid.

How to make 2 cups of chai

Place 1 tbsp of the spice mix in a small sauce pan with 2 tsp good quality black tea leaves. Add 1 1/2 cups of cold water, bring to the boil, set aside to steep for 3 minutes. Place back on the heat, add 1 1/2 cups milk and heat till almost boiling. Remove from the heat, add 2 tsp honey, stir till dissolved, then strain the chai through a fine sieve and serve in large mugs.

8 Comments Add yours

  1. Liz Reedy says:

    Yum, I’m coming over for some as soon as my physio appointment finishes! Looks fantastic and I like the idea of this being a pic me up rather than a coffee!

  2. This may not be the traditional recipe, but it sure looks good and I would love to have a cup. 🙂

  3. Ahh so good to hear from another chai snob. That powder or sugary syrup that passes as ” chai”? Not on your nelly mate. I want chunks and real spices please 🙂

  4. I am a bit of a chai snob as well…Maybe I will have to start making my own. I just bought one package and was not pleased at all! My favorite chai tea that I have had was a Masala Chai from India. Congratulations on your successful event!

  5. I’ve only ever found one decent store-bought masala chai and the problem was it was too expensive to buy again! The beauty of making your own is you can tweak it to your taste, a little more cinnamon, a little less pepper…

  6. Michelle I wonder where you source good spices in Sydney without the fancy packaging and price

    1. Hello Vanessa, long time no see. I go to Fiji Market in Newtown, they’ve got a great selection of spices and when you buy in bulk the prices are good. Hope you’re well. xx

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