Masala chai is a popular refreshing tea that has been drank by many generations all through out India. This tea recipe is a immune boosting drink especially during this quarantine time, monsoon and winter season as well as. Masala chai is known for its energizing aroma and it’s ability to help soothe your throat as well. And I have written down the best practices and recipe to make the most authentic South-Indian Masala Chai that you can make at home right now! So what are you waiting for? Go ahead and try it right now!
Furthermore, I would like to share some tips for making the perfect masala chai. Firstly, try to add Assam tea leaves. Because tea leaves are better than the dust tea. Secondly, I don’t like very thick tea so I used low fat milk and less quantity of milk than water. But some people like equal quantity of milk and water. So you can add milk as much as you like.
Finally, you can vary the quantity of spices added. During summer, try to reduce the quantity of spices as they increase the heat in the body. But during winter, monsoon and especially in this quarantine period, the spices I used are very useful to increase your immunity and also the spices help in keeping the body warm.
You may also like my other Diwali sweets like Sweet Boondi, Moong dal susiyam, Milk Halwa, Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Kesari, Custard Halwa,
Masala Chai Recipe 2020-08-06 04:40:32
Masala Chai Recipe
Prep Time: 00:02
Cook Time: 00:10
Total Time: 00:12
- 1&1/2 cups Water
- 3 teaspoon Assam Tea Leaves
- 1&1/4 cup Low Fat Milk
- 5 teaspoon Brown Sugar
- 1 inch Cinnamon
- 3 Green Cardamoms
- 5 to 6 Black Peppercorns
- 3 to 4 Mint Leaves
- 3 Cloves
- 2 inch Fresh Ginger
- Heat a small sauce pan with 1&1/2 cups of water over medium heat.
- Meanwhile, place the cinnamon, cardamoms, cloves and peppercorns in a mortar-pestle and crush until coarsely.
- When the water starts to boil, add the crushed spices and mint leaves.
- Then place the fresh ginger in a mortar-pestle and crush it coarsely and add that crushed ginger.
- Further, add 3 tsp of assam tea and 5 tsp of brown sugar.
- Boil the tea for 2 to 3 minutes.
- Then add 1&1/4 cup milk. After adding milk boil for 2 to 3 minutes over low heat.
- Switch off the heat and pour the tea through a tea strainer and press the tea leaves by using a tablespoon to extract the masala flavors.
- Now you have to 'aathu' the masala chai that is, just pour the tea from the tumbler to the pot and from the pot to the tumbler repeatedly until some foam formed.
- Finally, serve the masala chai with biscuits.
By Santhi Therese
The Indian Claypot