Next time make it a masala chai!
My wife Caroline and I have been on a real health kick recently. This is why regular readers of my blog have noticed a lot of salads and vegetable curries lately. In addition to the healthy vegetables and fruit used to create these recipes, the spices are also very good for you.
Black pepper, ginger, cinnamon, cloves and cardomom – all of which go into so many curries all have goodness in them that shouldn’t be over looked.
These same spices are also what goes into this detoxifying yet tasty masala chai. Over the years I have read and tried so many recipes for masala chai and this is the one I use most often.
There are thousands of recipes for masala chai
It is spicier than most because of all the black peppercorns and cinnamon used. Please give it a try and let me know what you think.
I know that for many people masala chai is a personal thing. If you have a recipe that you like better than mine, then please share it.
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- 3 teabags black tea or the equivalent. (Normal tea or green tea will not work here)
- Masala spice mix
- 1 inch cinnamon stick or cassia bark
- 1 teaspoon cloves
- 1 teaspoon black peppercorns
- 8 green cardamom pods
- 1 teaspoon fennel seeds
- ½ inch ginger smashed
- 2 small slices of orange peel
- 3 teaspoons sugar (more or less)
- Using a pestle and mortar, smash all of the masala mix ingredients into a paste.
- Now place the teabags into a sauce pan and pour in 3 cups (750ml) water and 1 cup (250ml) milk.
- Heat over medium heat and bring to a boil.
- Once the liquid comes to a boil, turn off the heat and let stand covered for about three minutes.
- Pass through a fine sieve and serve.
- I have a lot more masala chai recipes but I’m not sure how popular this drink is. Please let me know if you would like to see more.