Full details/explanation here. Basic recipe below.
Chai Masala Recipe
Makes about 2/3 cups of masala, or enough for about 200 cups of chai
- 16 g. whole black peppercorn (or finely ground, same weight. Volume: 2.3 Tbsp)
- 25 g. whole dried ginger or ginger powder (or finely ground, same weight. Volume: 0.3 cups or 4.8 tbsp)
- 10 g. cinnamon sticks (or finely ground, same weight. Volume: 1.3 Tbsp)
- 10 g. whole cardamom seeds (or finely ground, same weight. Volume: 1.7 Tbsp)
- 1 g. whole cloves (or finely ground, same weight. Volume: 0.2 Tbsp or 0.6 tsp)
- 1 g. nutmeg (or finely ground, same weight. Volume: 0.2 Tbsp or 0.6 tsp)
Simply grind up the spices if needed, then combine them into one and shake well. The masala will turn out yellow-brown.
Chai Recipe
Makes 2 cups
- 1 cup water
- 1 cup whole milk
- 1 tbsp loose tea leaves
- 1 tbsp sugar (adjust to taste)
- 1/4 tsp chai masala (adjust to taste)
- 1 whole star anise (optional)
- 2 whole cardamom pods (optional)
- Add the water, milk, sugar, and masala, and spices into a pot. Place over maximum heat.
- At the point when the liquid starts to boil, add the tea leaves. Continuously stir the chai, scraping the bottom to avoid scalding the milk. You can add the star anise at this step.
- Keep stirring while on max heat so it cooks for about a minute. During this time, take the pot off the heat, allow the chai to settle, then put it back on the heat so it boils again. Do this 2-3 times.
- Turn off the heat and let the chai steep in the pot for 2-4 minutes. Strain into a cup and serve.
bon appetit
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