While in India, there was every reason to have Cardamon tea, Ginger tea or my favorite Masala Chai, so here is my recipe which has my special touches and the remaining has been adapted from the blogs, Indiaphile.info.com and culinaryteas.com.
The best tea to use is not Assam or Darjeeling, but just regular Indian tea found at a local Indian Market or use Lipton (yeap) which is very popular in India.
There are a couple of keys to cooking Masala Chai or Indian food in general, don’t rush. We typically want it out tea instantly but when cooking Indian, patience will definitely pay off in the end, with that being said, lets get started.
- 1 teaspoon tea/coffee
- 2 cups of whole milk or half & half (full strength, I use almond milk)
- 1 cup of water
- 1 anise pod
- 3 cardamom pods (I like 4) – crushed
- 3 black peppercorns crushed
- 3 cloves (I like 4)
- 1 small stick of cinnamon
- a small slice of ginger
- pinch of nutmeg
- sugar to taste
Boil water with all spices except nutmeg for approximately 5-7 min, or when you remember your boiling water
the most important step, reduce the heat slightly add milk, tea, sugar and boil for about 5 minutes or so
strain & garnish with nutmeg
ps. Indian tea can be very strong, word of caution on measurements. If you are like me
the stronger the better or for some bitter, ha.
There it is my favorite recipe for masala chai