Many of the key ingredients like cardamom, cinnamon, cloves etc gives a nice flavour and soothing taste to the tea. This tea is used in eastern and western herbal medicine to aid the digestion, breathing and circulation of the blood. And most often used during cold, flu season and while fighting off a sore throat or cough. This beverage has gained a worldwide popularity.
The recipe varies with respect to the region and taste of the people. I prepare a masala for the tea / chai separately and store it in an air tight container and add it while making tea / chai.
- I will divide this into 2 stages. First, preparing masala and storing it. Second, making tea and adding little masala to it.
- Can add 1-2 bay leaves and 3/4 tsp of nutmeg also. But i haven't used them.
- If you don't have dry ginger powder then add ginger paste to the tea instead of adding it while making masala.
|Masala Tea / Masala Chai|
Phase 1 - Ingredients:
|Cardamon / Yelakai||5 Pods|
|Cinnamon / Pattai||1 long stick|
|Dry Ginger Powder||2 tbsp|
|Black Pepper Balls||19|
|Star Anise||1 whole|
- Dry roast the above mentioned ingredients.
- Make a fine powder of it by grinding it in a mixer or a coffee grinder.
- Store the powdered roasted spices called "Masala" in an air tight container.
Phase 2 - Ingredients:
For Preparing Masala Tea / Chai
|Milk / Milk Powder ( Optional)||1/2 glass / 1 tbsp|
|Powdered Spice Masala||1/2 tbsp|
|Tea Leaves||1 tbsp|
- Boil the water with sugar, powdered spice masala and tea leaves. As water comes to boil reduce the heat to low and add the milk. Cover the pan and let it simmer for 2-3 minutes (If you are adding ginger, then add it along with sugar, tea leaves and powdered spice masala in the water)
- Strain mixture and serve hot with snacks, biscuits and bread.