Masala Chai with Highly Fragrant Spices
This is the chai that my aunt made for me when I visited her home.
Masala chai is served for auspicious occasions, or when entertaining visitors. I usually make ginger chai (see.
The best ratio of milk to water is 1:2. Add a bit more sugar than usual.
In Step 4, to incorporate air, scoop out the chai with a spoon, then pour it back into the sauce pan at a height 30 cm above. Repeat this several times. Recipe by Plabar
Masala Chai with Highly Fragrant Spices
This is the chai that my aunt made for me when I visited her home.
Masala chai is served for auspicious occasions, or when entertaining visitors. I usually make ginger chai (see.
The best ratio of milk to water is 1:2. Add a bit more sugar than usual.
In Step 4, to incorporate air, scoop out the chai with a spoon, then pour it back into the sauce pan at a height 30 cm above. Repeat this several times. Recipe by Plabar
Cooking Instructions
- 1
Slice the ginger, and lightly crush the cardamom pods. Prepare the other spices. If you don't mind the extra step, coarsely grind all of the spices together.
- 2
Put the water and all of the spices in a sauce pan, then bring to a boil. Reduce heat to low and simmer for about 2 minutes to release the aroma of the spices.
- 3
Add the teabags, then boil for about 2 minutes on low to medium heat.
- 4
Add the milk and sugar, then reheat on low.
- 5
Turn off heat right before bringing it to a boil.
- 6
Strain the tea into teacups, and serve.
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