For a slightly stronger flavor of the whole spices, roughly crush the spices using a mortar & pestle. This is truly the best thing I have drank in a long time. I plan to make it every day now! Thank you so much for the recipe and all the information!” Jen Why this recipe? Upon trying it, I noticed the more narrow the glass, the more frothy it gets (similar to how you need a narrow Turkish Ibrik to create froth on Turkish Coffee). Since most of us don’t have the hand-eye coordination of tea vendors, we can use a milk frother to create a similar effect. Tips for the perfect cup Think cinnamon, clove and ginger. With the echoes of familiar tea and a flavour that lasts in your mouth. Throw in the tea bags (or leaves) and reduce the heat to a simmer so the tea and spices have time to infuse the water. Stop and smell the aroma of the spices here.

Adding on to that, the spices in this recipe are balanced and not too pungent. Of course, you can customize each spice to your taste. But the base spice mix serves a neutral starting point so that no spice is overpowering. Add the milk and sugar. Once it comes to a boil, lower the heat and allow it to simmer for another 5 minutes or so. For a lighter cup, sometimes I like to use a smaller quantity (~1/4 cup) of evaporated milk along with some whole milk. In this case, simmer for less time to keep it light. Fresh ginger root: If I’m feeling under the weather, I’ll add another slice or 2 of ginger. Otherwise, I prefer the ginger to be subtle. For stronger ginger flavor, use a mortar & pestle to crush it instead of slicing. Place a saucepan over high heat and add water. If you’re using a larger pan, add an extra 1/4 cup water to account for the extra evaporation. Add the whole spices & ginger while the water is coming to a boil.I usually use the whole spices as-is for ease and because I find the long brew time is enough to extract their flavor. But I have tried grinding them and it does slightly increase their pungency.

Tea bags are arguably more convenient and portable than loose leaf tea. There's no need to portion out leaves, and you don't need any special equipment like strainers.All you need isa cup, some water, and a few minutes of your time, and you're good to go. Masala Chai is made by simmering the tea with spices and cooking down the milk. This lends it a richer, creamier, more complex taste. Milk: Feel free to use whole milk, reduced-fat milk, lactose-free milk, etc. For a dairy-free substitute, I’ve tried soymilk, which takes well to boiling. Here’s Minimalist’s Baker’s vegan version of Masala Chai in which she suggests using rich and creamy dairy-free milk such as oat milk or coconut milk. To Serve Iced: Allow to cool, then store in the fridge until chilled. Top with ice cubes. More Pakistani & Indian Drinks You’ll Love Sugar: Though a regular cup of chai is fine unsweetened, I find sweetener is critical to drawing out and balancing the spices of Masala Chai. I love using the less-processed turbinado (similar to demerarasugar) and adding it while making the chai. This way, it dissolves into the chai instead of settling down to the bottom of your cup. You can substitute with any sweetener of choice. If using honey or maple syrup, add it once you’ve taken it off the heat.It accounts for evaporation. This means you won’t set out to make 2 cups and end up with half a cup. Lastly, like with any drink, you’ll discover your ideal cup over time. Even while (gladly) testing this recipe many times, my preferences evolved and fluctuated. The ginger is not overwhelming. Indian restaurants often add loads of ginger and let their chai sit for hours, which ends up making it a little uncomfortable to drink. The word chai simply means tea. You have the simple, milky cup of chai, the characteristically pink Kashmiri chai, and many other popular versions of chai. Masala Chai is distinguished by the use of spices, or masala, in chai. Masala Chai Vs Chai Tea There’s made-from-concentrate, sharply spiced Chai Tea you get from your local coffee shop. And then there’s the authentic version of Spiced Chai (or tea) that we usually call Masala Chai. This easy recipe uses whole spices and tea bags to create a warming, balanced, perfectly spiced cup of Chai. Whatever you’re feeling, this will make it better!