Learn how to make a delicious masala chai. A perfect drink for cold winter as well as for hot summer days.
Will serve 3-5 people.
2-3 slices of ginger root
10 anise star pods (whole or crushed)
3 sticks of cinnamon (whole or crushed)
15 green cardamom pods (crushed)
10 berries of allspice (myrtle pepper)
5 black peppercorns
1 tbsp of fennel seeds
1/4 tsp of fenugreek seeds
1/8 tsp of chopped nutmeg or freshly grated nutmeg powder
3 tbsp of black tea leaves
2 1/2 cups of cold water
unsweetened almond milk or any other milk of your choice
sweetener according to you taste
To garnish (per serving):
pinch of cinnamon, carob or cocoa powder
Place all the spices in a medium size saucepan or an Ibrik (with 3 cups capacity).
Add water and bring to a boil.
Reduce the heat to medium low and simmer for 5 minutes.
Lower the heat, add the black tea leaves, and continue simmer for 5 more minutes.
Serve by straining the tea into a tea pot or directly into a cup.**
Dilute with some milk and/or hot water.
Sweeten with some sugar, maple syrup, or agave syrup
according to you taste.
Garnish with a sprinkle of cinnamon, carob or cocoa powder.
**This is the recipe of a concentrated tea infusion, that should be diluted with some milk and/or water.
Depending on personal taste and preference, the ration could be:
1:1 – one part tea infusion : one part milk or water
1:2 – one part tea infusion : two parts milk or water
1:1:1 – one part tea infusion : one part water : one part milk