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Silky Masala Chai

Silky Masala Chai created by French Tart

If you like a creamy chai, try this one. Using whole spices instead of spice powders produces a clean taste, prevents a murky suspension, and no dregs in the bottom of the cup. Star anis and/or a vanilla bean can be added for variation. From Fresh Indian cook book, by Sunil Vijayakar. NOTE: Though this is a strongly brewed tea, some posters thought it was too strong for their taste. So I've added options to Steps 2 and 3 for those that prefer a less strong tea.

Ready In:
10mins
Serves:
Units:

ingredients

directions

  • Combine all ingredients in a pan.
  • Bring to a gentle boil, then simmer 2-3 minutes (for less strong tea, simmer only 2 minutes).
  • Let it set for 2 minutes, then simmer again until hot (for less strong tea, let set for one minute, no need to simmer again, it should still be hot).
  • Strain and pour into a mug or tea glasses. Sprinkle cinnamon on top.
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RECIPE MADE WITH LOVE BY

@Kathy228
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@Kathy228
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"If you like a creamy chai, try this one. Using whole spices instead of spice powders produces a clean taste, prevents a murky suspension, and no dregs in the bottom of the cup. Star anis and/or a vanilla bean can be added for variation. From Fresh Indian cook book, by Sunil Vijayakar. NOTE: Though this is a strongly brewed tea, some posters thought it was too strong for their taste. So I've added options to Steps 2 and 3 for those that prefer a less strong tea."
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  1. French Tart
    Silky Masala Chai Created by French Tart
    Reply
  2. French Tart
    Silky Masala Chai Created by French Tart
    Reply
  3. French Tart
    Silky Masala Chai Created by French Tart
    Reply
  4. French Tart
    Fabulous Kathy! I used Darjeeling loose tea, one of my favourite black teas. I opted for the with milk version and LOVED this, really loved the combination of cardamom and ginger with the other spices. I added a brown sugar cube to taste and enjoyed this in the salon for a mid-morning spicy cuppa! Made for the Asian Not Just Curries tag game, merci Kathy - a keeper, and on my next Indian meal menu! Karen/FT :-)
    Reply
  5. littlemafia
    It didn't taste like the chai I remember but I enjoyed it. I made only a half batch,I used a black tea bag and I didn't simmer it for too long.From other experiences I knew ginger could get too overpowering.Thanks for sharing.
    Reply
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