Boil masala chai for 7 minutes.
How to brew masala chai
Water and milk – in equal proportions, 300 milliliters each
Black tea – 3 teaspoons
Sugar – 2-5 teaspoons
Fresh ginger – a 3 cm piece
Pepper – 1 pinch
Cardamom – 1 pinch
Cloves – 1 piece
Cinnamon – a pinch
Anise – a pinch
Star anise – 1 piece
How to cook masala tea
1. Peel and grate ginger.
2. Chop the cloves.
3. Pour milk and water into a saucepan and put on medium heat.
4. Put ground pepper, grated ginger, cloves, cinnamon, anise and star anise, cardamom into the liquid.
5. Cook chai-masala for 2 minutes, add sugar (2-4 teaspoons to taste) and mix.
6. Pour tea, cook for another 5 minutes.
7. Turn off the heat, cover the pot with tea with a lid and insist for 5 minutes.
8. Pour the masala chai into mugs, straining through a sieve.
– Tea for masala is selected black large-leaf or granulated. Milk – only whole or condensed milk (then add 100 milliliters of condensed milk to 500 milliliters of water. Sugar in the recipe can be replaced with honey, brown sugar or condensed milk.
– In India , in the homeland of the drink, masala tea is brewed right on the streets, making a fire. A saucepan is set over an open fire, into which water and milk are poured, and all spices are introduced. Masala tea is not afraid to brew at a copious boil, but pour masala into mugs from above, thereby cooling the drink to an acceptable temperature.
– Masala chai is used not only as a drink, but also as a sauce – dipping bread in sweet masala.
– It tastes like a classic masala chai of medium strength, but very tart and spicy. Sweetness enhances the brightness of the taste, and milk gives it calories and pleasantly sets off the sharpness of the drink. Brewed with whole milk without the addition of water, masala chai can stave off appetite for a long time. If masala is served to quench thirst, it is recommended to add less milk and more water. On a hot day, masala chai is served cold. You should not drink tea to the bottom of the masala, because. there is a residue of spices at the bottom.
– More spices that can be considered for adding to masala chai: green and black cardamom, nutmeg, vanilla, chili pepper, licorice root, almonds. For a special brightness of seasonings, it is recommended to grind large seasonings in a mortar or with a mill.
– Indian masala tea is very useful for colds: the milk component makes breathing easier, tea invigorates, and spices warm and improve mood. To enhance the anti-cold effect, add a little butter to the tea.