Masala Chai - Homemade, Quick and Easy
"This is delicious; from The Australian Women's Weekly. I made it without the ginger and mint leaves, and replaced the fennel seeds with aniseed, and it tasted fantastic."
- Ready In:
- 6mins
- Ingredients:
- 11
- Yields:
-
1 litre
ingredients
- 2 cinnamon sticks
- 4.92 ml cardamom pod, bruised
- 4.92 ml fennel seed
- 2.46 ml whole cloves
- 4.92 ml ground ginger
- 2.46 ml ground nutmeg
- 118.29 ml firmly packed fresh mint leaves
- 4 tea bags
- 473.18 ml milk
- 473.18 ml water
- sugar
directions
- Combine spices, mint and teabags in teapot. Bring combined milk and water to a boil, pour over spice mixture; stand for 10 minutes.
- Sweeten with a little sugar, if desired. Just before serving, strain.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
tinaki99
Greece
I'm a Greek-Australian living in Melbourne at the moment with my husband and three kids (boy 9, girl 6, boy 2); my parents and brother also live nearby and are my unconditional supporters/ helpers.
I predominantly cook Greek at home, and I get lots of inspiration from other European cuisines. I also cook Asian dishes, and, lately, roll-it-yourself sushi is a favourite with the husband and kids (a Korean friend suggested it as an easy last-minute/emergency meal! How right she was!).
Admittedly, my husband is the expert at cooking Asian curries and other dishes; I can also claim many successes in this cuisine, though I need to spend more time reading and concentrating on the recipe. Put simply, he's more of a natural.
