11/05/2022
Masala Chai || Spiced Tea || Desi Chaa || Khullad Chai || Chai Tea
Equipment
▢Mortar and Pestle
▢Sauce Pan
▢Ladle
▢Fine Mesh Strainer/ Chaa pooni
▢Kulhads(Clay Cups)/Cups/Steel glass for serving
INGREDIENTS
1x
2x
3x
▢2 cups water
▢2 teaspoon loose leaf black tea, or tea bags
▢2 cardamom pods
▢1 clove, 1 Black cardamom
▢1 inch k**b of ginger, chopped into slices
▢¼ teaspoon black peppercorn, freshly cracked
▢½ cinnamon stick, 1/2 teaspoon fennel seeds
▢1 cup whole milk
▢2 teaspoon sugar, or to taste
Text Ingredients
INSTRUCTIONS
Add the whole spices to a mortar and crush them lightly into smaller pieces.
In a small saucepan on high heat, pour in the water and add the Fennel seed fist bring it to boil and then add crushed green cardamom , Crushed black cardamom, clove, cinamon stick. Bring the water to a boil and add smashed ginger in the water and then add the tea bags or leaves. Lower the heat to a medium to low setting and simmer for two minutes, or until the tea leaves and spices have released flavor and color. Then, pour in the milk.
Method one - Double Boil:
Bring the chai to a boil on high heat, so that it starts aerating and bubbling to the top. Remove the pot from heat until the bubbles come down. Replace the pot on the burner and bring the chai back up again to a boil and remove from heat a second time until the bubbles go back down.
Method two - Pulling Chai
Alternatively, use a small cup with a handle or ladle to scoop some of the chai and "pull" it while it’s simmering. Start by pouring in the chai at a low height and steadily move up higher while continuing to pour the chai back into the pot to create bubbles. Repeat a few times until the chai is bubbly.
Continue to simmer the chai until desired consistency and color, about 5-7 minutes. Some of the liquid will have evaporated by now, so the chai will be smooth and creamy. Remove the saucepan from heat.
Strain the chai with a sieve into glasses, mugs, or a tea pot. Mix in the sugar according to taste, and serve hot.
Refined Sugar can be replaced by:- Brown Cane sugar, Jaggery, Shakkar(powdered jaggery), honey, and in some cases maple syrup for healthier options
some recipes has Star Anise seed you can add that too totaly up to you
NOTES
Substitute all the spices with 1 teaspoon of chai masala.
Some other great additions to the masala are star anise, fennel seeds, and dried rose petals.
Use 2 parts water to 1 part milk - so for one cup of chai use one cup of water and half a cup of milk. Alternatively, for a creamier chai use 1 cup of water to 1 cup of milk. Then, simmer it until half of the liquid as evaporated and you're left with 1 perfect cup of masala chai. This makes it easy to scale for additional portions.
The amount of spices used is based off of high quality, single origin spices which are stronger in flavor and freshness. Adjust the quantity based off of quality of spices as well as preference.
Nutrition
SERVING: 1CUP | CALORIES: 100KCAL | CARBOHYDRATES: 12G | PROTEIN: 4G | FAT: 4G | SATURATED FAT: 2G | POLYUNSATURATED FAT: 1G | MONOUNSATURATED FAT: 1G | CHOLESTEROL: 12MG | SODIUM: 65MG | POTASSIUM: 196MG | FIBER: 1G | SUGAR: 10G | VITAMIN A: 203IU | VITAMIN C: 1MG | CALCIUM: 164MG | IRON: 1MG
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I drink it everyday in breakfast. if you like it the way this recipe is please let us know we will post more recipes like this in future.
stay tuned
we have all the spices ,tea, and specially tea spices blend available at the store and also instant tea mixes where you only have to add water