What is Masala Chai?

One of my favourite drinks!

It’s probably loved by everyone in India too as it originates from there. This drink blends different flavours of brewing – sweet, spicy, hot and aromatic spices with sugar, milk and of course tea. If you had a tough day and just want to soothe your senses and rest your mind, this tea is just a perfect match for that.

Many Indians drink masala chai throughout the entire year, either with their breakfast or dinner. Some people drink it only during the colder season because it warms up the body and unblock sinuses. I prefer to enjoy masala chai on cooler days, regardless of the month.

In Hindi language the word “masala” stands for spices and “chai” means tea. Masala chai is a beverage made by brewing loose leaves of black tea with fragrant spices, milk and sugar. It can be served with different snacks or completely on its own. The recipe can be obviously customised and everyone can make their own variant. The mix of spices, quantity of milk, water and tea can be of an individual choice. The best types of black tea to be used for this chai are Assam, Darjeeling or Nilgiri. Assam has the strongest flavour and deep colour, Darjeeling is rather fruity and Nilgiri has a combination of both. Again, it is your personal selection and I would recommend trying out a few options until you decide what is your favourite one.

I am sharing with you the basic recipe for your home made masala chai which is similar in flavour to the one served in good standard Indian restaurants. You can choose from spices but each of them has its own health benefits.

Ingredients:

• Black tea leaves (or granular or powder variant)
• Spices: 4 green cardamoms, 2-3 cloves, ½ to ¾ cinnamon (Cassia or Ceylon), 2 black peppercorns (optional), ½ teaspoon of  grated ginger (optional), few fennel seeds, a pinch of nutmeg and 1 star anise
• Milk – quantity depends on your personal preference and type of milk used. If you use too much milk it can cause acidity. Too little milk on the other hand will make it too watery. A good ratio of water and milk can range from 1:1 to 3:1 and depends on the kind of milk you add.
• Sweetener – most traditional is jaggery (unrefined sweetener) but cane sugar, coconut sugar or palm jaggery can be equally good. Remember to add them after you turn off the heat.

How to prepare:

1. Add spices to a small mortar pestle (or spice grinder) and crush them finely (or slightly coarsely) to make masala powder.
2. Heat 1 ½ cups of water in a sauce pot.
3. Add masala powder, ginger and 2 ½ to 3 teaspoons of loose black tea.
4. Bring the tea to boil on a medium flame then turn down to low and let it boil for another 2 to 3 minutes.
5. Add sugar at this stage (3-4 teaspoons should be more than enough).
6. Pour 1 cup of full fat milk and adjust the quantity as needed.
7. If you use tea bags – remove them as boiling them too long may cause the bitter taste.
8. Bring the tea to boil and simmer on medium until it turns dark (2 minutes).
9. You can add the holy basil (tulsi) or mint leaves.
10. You can test the tea to check if more milk is needed.
11. Once the chai is boiled there will be a layer of cream on the top. Turn off the heat.
12. Using the soup ladle pull the chai several times. 
13. Strain masala and pour to the cup.
14. Serve it with your favourite snack or drink on its own.

Happy tea time!