Chai Masala

Chai Masala

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.

You might like to read How to Make Chai, and our 20 Chai Recipes.

Similar recipes to try include Tulsi Chai, Sukku Malli Coffee, Chai Masala for Relief of ColdsGentle Chai and Yogi Chai.

You can browse all of our Chai recipes here. Or have a look through our Indian recipes. Or spend some time checking out our Early Autumn dishes.

Chai Masala

Chai Masala

ingredients

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

method
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!

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