Masala chai recipe
Spicy, sweet chai with its aromatic mix of tea leaves, ginger, cardamom and more will keep you caffeinated from morning until night.
Ingredients
- 2 tbsp loose Assam or Darjeeling tea, or 3 English breakfast teabags
- 12 slices of fresh root ginger
- 1.5 tsp black peppercorns
- 12 cardamom pods
- 2 cinnamon sticks
- 5 cloves
- 50 g granulated white sugar
- 500 ml whole milk
- 2 tbsp loose Assam or Darjeeling tea, or 3 English breakfast teabags
- 12 slices of fresh root ginger
- 1.5 tsp black peppercorns
- 12 cardamom pods
- 2 cinnamon sticks
- 5 cloves
- 1.8 oz granulated white sugar
- 17.6 fl oz whole milk
- 2 tbsp loose Assam or Darjeeling tea, or 3 English breakfast teabags
- 12 slices of fresh root ginger
- 1.5 tsp black peppercorns
- 12 cardamom pods
- 2 cinnamon sticks
- 5 cloves
- 1.8 oz granulated white sugar
- 2.1 cups whole milk
Details
- Cuisine: Indian
- Recipe Type: Drink
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Put the tea, ginger and spices into a saucepan, pour on 1 litre (33.8floz) of boiling water and bring to the boil. Lower the heat and simmer until you can smell the spices, about 10 minutes.
- Add the sugar and milk, turn up the heat and bring to the boil. Allow 10 minutes, stirring occasionally. A skin will form but this is strained off at the end. Taste to see if the chai is to your liking – boil a little more if you wish for a stronger flavour.
- Strain, discard the solids and serve immediately.
This recipe is from Dishoom: From Bombay with Love by Shamil Thakrar, Kavi Thakrar and Naved Nasir (Bloomsbury Publishing, £26). The cookbook is out now. Photography by Haarala Hamilton.
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