Chai Recipe

Masala Chai (Tea)

There’s nothing as good as the perfect cup of Masala Chai whether it’s in the middle of summer or for cozying up in the winter. Black tea is simmered with warming and fragrant spices and is best served with Parle-G biscuits or cake rusk for dipping.

Total: 10min

Yield: 2

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 100 kcal, Carbohydrate 12 g, Protein 4 g, Fat 4 g, Saturated Fat 2 g, Cholesterol 12 mg, Sodium 65 mg, Fiber 1 g, Sugar 10 g, unSaturated Fat 2 g

Ingredients:

• 2 cups water
• 2 tsp loose leaf black tea (or tea bags)
• 2 cardamom pods
• 1 clove
• 1 inch knob of ginger (chopped into slices)
• 1/4 tsp black peppercorn (freshly cracked)
• 1/2 cinnamon stick
• 1 cup whole milk
• 2 tsp sugar (or to taste)

Instruction:

1. Add the whole spices to a mortar and crush them lightly into smaller pieces.
2. In a small saucepan on high heat, pour in the water and add the spices. Bring the water to a boil and add the tea bags or leaves. Lower the heat to a medium to low setting and simmer for two minutes, or until the tea leaves and spices have released flavor and color. Then, pour in the milk.
3. Method one – Double Boil:Bring the chai to a boil on high heat, so that it starts aerating and bubbling to the top. Remove the pot from heat until the bubbles come down. Replace the pot on the burner and bring the chai back up again to a boil and remove from heat a second time until the bubbles go back down.Method two – Pulling ChaiAlternatively, use a small cup with a handle or ladle to scoop some of the chai and “pull” it while it’s simmering. Start by pouring in the chai at a low height and steadily move up higher while continuing to pour the chai back into the pot to create bubbles. Repeat a few times until the chai is bubbly.
4. Continue to simmer the chai until desired consistency and color, about 5-7 minutes. Some of the liquid will have evaporated by now, so the chai will be smooth and creamy. Remove the saucepan from heat.
5. Strain the chai with a sieve into glasses, mugs, or a tea pot. Mix in the sugar according to taste, and serve hot.

Easy Masala Chai Recipe

A delicious and easy dairy-free chai recipe made with whole spices. It’s spicy, comforting, naturally sweetened, and made in just 1 pot with 8 ingredients!

Prep: 5min

Total: 25min

Yield: 3

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 200 kcal, Carbohydrate 19.4 g, Protein 5 g, Fat 13.5 g, Saturated Fat 5.9 g, Sodium 21 mg, Fiber 3 g, Sugar 4.9 g, unSaturated Fat 6.31 g

Ingredients:

• 1 whole cinnamon stick
• 6-8 green cardamom pods
• 1 tsp whole black peppercorns
• 3-4 whole cloves
• 2 ½ cups water
• 2 Tbsp grated ginger ((for less intense ginger flavor, slice instead of grating))
• 3 Tbsp loose leaf black tea ((or ~3-4 black tea bags // use decaf as needed))
• 2 cups dairy-free milk
• Sweetener such as stevia, organic cane sugar, or maple syrup to taste

Instruction:

1. Add cinnamon stick, cardamom pods, peppercorns, and cloves to the bowl of a mortar (or cutting board) and use pestle (or heavy pan) to slightly crush the spices. You aren’t pulverizing into a powder, just slightly crushing into small pieces (see photo).
2. To a medium saucepan add crushed spices, water, and grated (or sliced) ginger and bring to a boil over high heat. (Note: For a less gingery chai, reduce amount of ginger and slice rather than grating). Then reduce heat slightly to medium/medium-low and maintain a simmer for 15 minutes or until it reduces by about one-third.
3. Add tea (loose leaf or bags) and dairy-free milk of choice (we love light canned coconut) and lower heat to low. Cover and continue cooking for 5 minutes to allow the flavors to meld. Then turn off heat and let steep for 5 minutes more (covered) or longer for deeper flavor.
4. Add sweetener of choice to taste (we prefer stevia or maple syrup, but sugar is more traditional). Strain through a fine mesh strainer before serving.
5. Keep strained, cooled leftovers covered in the fridge up to 3-4 days. Reheat on the stovetop or in a milk frother. Not freezer friendly.

MASTERCLASS IN CHAI | How to make the perfect masala chai | Indian style tea | Food with Chetna

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