Spiced Masala Tea
4 servings
60 minutes
Masala chai is a fragrant drink from India that embodies the warmth and comfort of Eastern cuisine. Its rich flavor comes from a spicy blend of cardamom, cinnamon, cloves, black pepper, and ginger that unfolds in hot milk, creating a harmonious balance of spiciness and softness. Historically, masala chai was not just a warming drink but also a means of maintaining health due to its stimulating and warming properties. This tea has a delicate creaminess with light peppery notes, leaving a pleasant warming aftertaste. Ideal for cozy evenings, invigorating mornings or simply enjoying the moment. Served hot, traditionally without sugar but honey or sweet syrup can be added to enhance its exotic spiciness.
1
We boil water (1 liter). At the same time, we grate ginger (the size of a large thumb or 1 tablespoon of ground) and nutmeg (half or 0.5 teaspoon of ground).
- Grated ginger: 1 tablespoon
- Nutmeg: 0.5 teaspoon
2
Take 5 cloves, half a stick of cinnamon. Crush them.
- Carnation: 5 piece
- Cinnamon sticks: 1 piece
3
5 cardamom seeds and 5 black peppercorns. We crush them too.
- Cardamom seeds: 5 piece
- Black peppercorns: 5 piece
4
Once the water boils, pour 200 ml into a separate container. Then set it aside for the subsequent 'rejuvenation' of the tea.
5
At the boiling stage, we add spices to the water. About a minute after the water boils, we pour in the pre-heated milk (0.5 liters).
- Carnation: 5 piece
- Cinnamon sticks: 1 piece
- Cardamom seeds: 5 piece
- Black peppercorns: 5 piece
- Milk: 0.5 l
6
Meanwhile, pour cold boiled water into the cup with 25 grams of tea to moisten the tea leaves.
- Black tea: 25 g
7
We form them into a moist lump with our fingers. As soon as the milk starts to bubble, we create a funnel with a stick and quickly, in one motion, pour the moist lump of tea into the funnel.
8
Wait for the water to boil again, then stop the boiling by pouring in the 'rejuvenating water' to steep the tea. Turn off the heat. Let it steep for 3-5 minutes.