Using one bag per person, pour on boiling water and infused for two to three minutes. Leave for a little longer if you prefer a stronger taste.

This is truly the best thing I have drank in a long time. I plan to make it every day now! Thank you so much for the recipe and all the information!” Jen Why this recipe?Sugar: Though a regular cup of chai is fine unsweetened, I find sweetener is critical to drawing out and balancing the spices of Masala Chai. I love using the less-processed turbinado (similar to demerarasugar) and adding it while making the chai. This way, it dissolves into the chai instead of settling down to the bottom of your cup. You can substitute with any sweetener of choice. If using honey or maple syrup, add it once you’ve taken it off the heat. Masala Chai is made by simmering the tea with spices and cooking down the milk. This lends it a richer, creamier, more complex taste. 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.

Adding on to that, the spices in this recipe are balanced and not too pungent. Of course, you can customize each spice to your taste. But the base spice mix serves a neutral starting point so that no spice is overpowering. I developed this recipe with tea bags. If you prefer to use tea leaves, you certainly can. But depending on the brand, it may increase the strength of the tea and therefore make the spices more muted. Adjust by reducing tea and/or grinding the spices. Other Ingredients Think cinnamon, clove and ginger. With the echoes of familiar tea and a flavour that lasts in your mouth.There’s made-from-concentrate, sharply spiced Chai Tea you get from your local coffee shop. And then there’s the authentic version of Spiced Chai (or tea) that we usually call Masala Chai. This easy recipe uses whole spices and tea bags to create a warming, balanced, perfectly spiced cup of Chai. Whatever you’re feeling, this will make it better! Fresh ginger root: If I’m feeling under the weather, I’ll add another slice or 2 of ginger. Otherwise, I prefer the ginger to be subtle. For stronger ginger flavor, use a mortar & pestle to crush it instead of slicing. I usually use the whole spices as-is for ease and because I find the long brew time is enough to extract their flavor. But I have tried grinding them and it does slightly increase their pungency. 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.

Nonetheless, not all tea bags are created equally. The majority of tea bags are safe for you, but there are still some crafted from plastic that might release microplastics into your tea. 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. The ginger is not overwhelming. Indian restaurants often add loads of ginger and let their chai sit for hours, which ends up making it a little uncomfortable to drink. 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. Milk: Feel free to use whole milk, reduced-fat milk, lactose-free milk, etc. For a dairy-free substitute, I’ve tried soymilk, which takes well to boiling. Here’s Minimalist’s Baker’s vegan version of Masala Chai in which she suggests using rich and creamy dairy-free milk such as oat milk or coconut milk.For many of us, not much thought goes into making Masala Chai. But if you haven’t made it before, there are a few things you want from a recipe. Here’s why you’ll like this one: The word chai simply means tea. You have the simple, milky cup of chai, the characteristically pink Kashmiri chai, and many other popular versions of chai. Masala Chai is distinguished by the use of spices, or masala, in chai. Masala Chai Vs 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. 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. Chai started in India‚by infusing spices and tea leaves in milk. It's usually a recipe that's been passed down from mother to daughter, generation by generation. Each house will have its own chai flavour and this one's our favourite.

Ginger is one of the world's most loved ingredients, used across continents to add zing to salads and spice up stir fries. This infusion is warming, slightly peppery and has that lovely spice you'd expect. Masala chai (or Spiced Chai) is a traditional Indian tea made with spices, ginger, and milk. Though Masala Chai isn’t as popular in Pakistani culture as it is in Indian culture, growing up as a South Asian in America, I’ve had countless cups. Masala chai elevates a regular cup of chai with spices, making it even more relaxing, calming, and soothing to the senses. This article from Diaspora Co. showcases the history and evolution of Masala Chai. Chai vs Masala Chai To Serve Iced: Allow to cool, then store in the fridge until chilled. Top with ice cubes. More Pakistani & Indian Drinks You’ll LoveUpon trying it, I noticed the more narrow the glass, the more frothy it gets (similar to how you need a narrow Turkish Ibrik to create froth on Turkish Coffee). Since most of us don’t have the hand-eye coordination of tea vendors, we can use a milk frother to create a similar effect. Tips for the perfect cup It accounts for evaporation. This means you won’t set out to make 2 cups and end up with half a cup. The type of tea you use is extremely 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. Fennel seeds – Optional, but I love how they make masala chai more vibrant. Some restaurants also use mint leaves which gives a similar, fresh flavor. For a slightly stronger flavor of the whole spices, roughly crush the spices using a mortar & pestle.