What is Masala Chai? Masala means ‘spice’, and chai means ‘tea’, so masala chai just means ‘spiced tea’.
It developed in India during the colonial years, and is served all over the country. Marsala Chai is black tea simmered with milk in one pot with a selection of spices depending on your family recipe.
There is a saying that food changes every hundred miles but there’s only one chai and its this that ties everyone together. You can drink it morning, afternoon and evening. There is even an old Pakistani proverb that says ‘when you share your first cup of tea you’re a stranger, with the second you are a friend, and with the third you become family’.
How to make Chai
Ingredients
- 200-250ml milk
- 1-2 tbsp sugar, to taste
For your tea infusion
- 3 green cardamom pods, bashed and husks removed
- half cinnamon stick
- 2 cloves
- 3 black peppercorns
- half tsp ground ginger
- 2 tsp loose leaf black tea leaves, such as Assam
Method
Step 1. For the infusion put the cardamom seeds in a pestle and mortar, along with the cinnamon, cloves and peppercorns, and ‘bash’ to release the oils – you don’t want to make a powder. Tip into a pan and stir in the ginger and black tea leaves.
Step 2. Pour in 400ml water and bring to a very gentle simmer over a low heat and allow the tea to infuse before it starts to boil. Stir in the milk and sugar to taste and remove from the heat. Leave to stand for 2 minutes the strain as you pour into mugs.
There is your hug in a mug!
