A delicious, heart and body warming pot of spiced tea, ready to share across a table or across the globe.
Prep Time2 minutesmins
Cook Time20 minutesmins
CourseBreakfast, Brunch, Drinks
CuisineIndian
KeywordMasala Chai, spiced chai
Servings3large mugs
Equipment
A pot with a spout is helpful.
An open-mouthed strainer to sit in the mug for easy straining.
Ingredients
My ready-made masala chai packet (tea, sugar, cardamom, fennel seeds, anise seed)
3cupswater
1.5-2tbspsize piece of fresh ginger, sliced thin right off the cleaned root, skin and all
2cupsof organic 1 or 2% milk
Instructions
In a medium-sized pot*, pour in the contents of the ready-made masala tea, add the water, and turn the heat to medium. cut thin slices of ginger off the root, directly into the pan.
Stir occasionally until it comes to a boil. Reduce the heat to medium and let it steep/simmer for a minute. It should smell divine.
Pour in milk and increase heat again. Keep an eye on it as it comes almost to a boil (likely just a few minutes), and then turn off the heat. At this point, I prefer to let it sit for a minute or two if I have the time or patience (to allow it to continue to steep). But sometimes I have to dive right in. :-)
Chaiwalla bonus points: to cool it off and make it a bit frothy, you can “pull” it by pouring it back and forth between two mugs.
Note that I provide the link for the Red Label loose tea but it is very expensive on Amazon. Find it at your local Indian store if you can.
I’m particular about the organic here because I find it thicker than “regular,” without being whole milk. That said, I’d use whole milk in a pinch, possibly watered down a bit. Whole milk just gets to be a bit too heavy.
Example of an open mouth strainer I have but wouldn't have paid that much for. Get a similar one.