I do love a good cup of Chai, and now that the evenings are cooling I find myself making Chai rather than a herbal tea late at night. There are infinite ways of making Chai, and so far we have a dozen or so of them here. This one is a nice mix too, and I recommend that you try it.
The composition of Chai spices differs from region to region. For example, in Western Indian, cloves and black peppers are avoided. In Kashmir, green tea is used instead of black tea, and they include almonds, cardamom, saffron, cloves and cinnamon in their spice flavourings. In Bhopal a pinch of salt is added to the tea.
to make a Chai Masala Spice Mix
5 tspn cloves
2.5 tspn black peppercorns
1 long pepper (pippali)
5 tspn cardamon pods
2 tspn ground cinnamon powder
1 tspn ginger powder
0.5 tspn turmeric powder
Grind the spices together in a spice grinder to form a powder. Use 1 – 2 tspn of the ground powder per cup of chai.
to make the chai masala
1.5 cup water
1.5 cup milk
1 – 2 tspn of Chai Masala Spice Mix, or to taste
1 – 2 black tea bags or 2 – 3 tspn black tea leaves
jaggery or brown sugar, 0.5 – 1 Tblspn, depending on your sweet tooth
Bring the water to the boil and add the spice mix. Allow it to simmer for 3 – 4 minutes. Add the tea bags and again let it simmer for 4 – 5 minutes.
Now add the sugar and stir to dissolve, then the milk and then simmer for another 3 – 4 minutes.
Remove the teabags, and serve steaming hot with some biscuits.
Relax and enjoy!