If or when you come over to my place, the first thing I am going to do is offer you a drink.
And because I’m British Indian and have excellent taste, I will try and get you to try masala chaa (or masala chai, but basically spiced Indian tea).
A sweet, warming and comforting, it is my favorite drink to get cozy to, and for some reason eases my homesickness.
It has taken me a while to come up with this version. I did ask my Mum for her recipe, and while she happily shared it, I couldn’t make it work for me.
(side note: my Mum has this magic ability to just be able to throw ingredients into a pot without measuring it and ending up with the most mouthwatering dishes. I’m jealous it is a skill I didn’t inherit, because I need measurements).
So I did a bit of research, and ended up finding a masala chaa recipe by Madhur Jaffery.
I used it as a base for figuring out how to make masala chaa. Quite honestly, it was pretty perfect, and after (what felt like a lot) of experimentation, I’ve added a few more spices to come up with this spicy, sweet, comforting mug of tea.
Perfection.
*Recipe adapted from Madhur Jaffery’s Masala Chai recipe featured in her book ‘Indian Cooking’ (1983)
Masala Chaa (Spiced Indian Tea)
Makes: 2 Cups Time: 15-20 minutes Difficulty: Easy
Ingredients
- 1.5 Cups Water
- 1 Stick of Cinnamon
- 8 Cardamom Pods
- 8 Whole Cloves
- 1 Star Anise
- 1/2 teaspoon Fennel Seeds
- 1/4 teaspoon Peppercorns
- 2/3 Cups Milk*
- Sweetner, to taste**
- 1 Tablespoon of any unperfumed loose black tea***
Directions
- Using a mortar and pestle, crush the spices (if you don’t have a mortar and pestle, consider one of these alternatives). I find crushing the spices lends to a slightly more intense flavor (which I am all about), but I’ve made it without crushing the spices, and it still tastes great!
2. Add the spices and the water to a saucepan, and bring to a boil.
3. Cover, lower the heat and simmer for 5-10 minutes.
4. Remove lid and add milk and sweetener of choice. Bring to a second boil.
5. Take the pot off the heat, add tea, cover and steep for approximately 2 minutes.
6. Strain and serve (side note: I was halfway through drinking this tea before I remembered I was supposed to be taking photos of it…)
Notes:
* I feel Whole Milk usually results in the best tasting tea, but 2% has also worked for us. I’ve also made this using vanilla soy milk, and the taster loved the results.
** The original recipe calls for 2 tablespoons of sugar. I’ve used Splenda with good results.
*** I have found that loose tea yields better results. I have personally used Wagh Bakri Tea and Yorkshire Gold Tea, both with good results.
I don’t know if it will ever beat my Mum’s tea, but I think it’ll at least give a run for it’s money.
I can’t wait to see her again and make her a mug of this.
If you do decide to try and make this recipe, I strongly suggest visiting your local South Asian grocery store to get the best prices for these spices. Spice shopping can be expensive!
Also, if you do decide to try this recipe, I would love to see how it turns out!
Share your pictures and any feedback with me at the following places
Hope your day is as cozy as this tea,
Amrita
xo