Masala Chai Tea Make a Basic Masala Chai Tea The smell cream with a transfer of taste of creamy and sweet spices. Great for the holiday and with meals without spices. A blend from quality 2nd flush teas and natural ingredients. Great with milk and ice. 8 oz cup 1 teaspoon Brew: Temperature 194 F(90 C) to 203 F(95 C) Steep Time 3-5 minutes Make a Great Masala Chai Tea Place a saucepan over high heat and add water. If you’re using a larger pan, add an extra 1/4 cup water to account for the extra evaporation. Add the whole spices & ginger while the water is coming to a boil. Throw in the tea bags (or leaves) and reduce the heat to a simmer so the tea and spices have time to infuse the water. Stop and smell the aroma of the spices here. Add the milk and sugar. Once it comes to a boil, lower the heat and allow it to simmer for another 5 minutes or so. Raise the heat to high and allow it to come to a rolling boil for a minute or so, depending on how ‘cooked’ you like the milk. There is no right or wrong, it simply boils down to preference. Pour into cups through a strainer and discard tea bags & spices. For a lighter cup, sometimes I like to use a smaller quantity (~1/4 cup) of evaporated milk along with some whole milk. In this case, simmer for less time to keep it light. More ‘sweet’ spices you can try experimenting with: star anise, nutmeg, and saffron. How to Serve Masala Chai (Hot or Iced) To Serve Hot: Served with any type of milky tea with baked goods, cookies or cake rusk. To Serve Iced: Allow to cool, then store in the fridge until chilled. Top with ice cubes. For the perfect cup The type of tea you use is (obviously) super important to the overall flavor. I usually use Tapal tea, but this may be more because we’re used to it than for its quality. If the color is not deep enough or the chai is not strong enough after you’ve allowed the milk to simmer for a few minutes, feel free to add more tea bags/tea leaves. Lastly, like with any drink, you’ll discover your ideal cup over time. Even while (gladly) testing this recipe many times, my preferences evolved and fluctuated. How to Aerate Chai In Pakistan and India, Chai vendors (called chai walah) use a ladle to repeatedly scoop up and pour back the chai. I find this enhances the taste and creaminess. Often, they’ll expertly pour the chai from a distance into small cups, creating natural, frothy bubbles. (Here’s a video by Travel Thirsty showing a chai vendor in India making masala chai. Toward the end, he aerates the chai by ‘pulling’ it from one cup to the next.) You can use a milk frother to create a similar effect.
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