Thai masala
4 servings
15 minutes
Thai masala is a fragrant drink that embodies the rich traditions of Thai cuisine and Indian tea. Its origin is linked to a culinary synthesis where Eastern spices harmoniously blend with the creaminess of milk and exotic notes of coconut. The taste of Thai masala features the warmth of cinnamon, the sharpness of cardamom, and the gentle sweetness of cane sugar, complemented by citrusy hints of lemongrass. Galangal adds a slight spiciness to the drink, while nutmeg provides depth to its aroma. This drink is perfect for cozy evenings or a leisurely start to the day. It not only warms but also has a relaxing effect, offering moments of true enjoyment.
1
Boil water, when it boils, add spices: cloves (you can crush 5 tops with your fingers, and not use the stems at all), a couple of cinnamon sticks, fennel seeds, cardamom, nutmeg (can be used whole or ground). Boil for 10 minutes.
- Water: 3 glasss
- Carnation: 5 piece
- Cinnamon sticks: 2 pieces
- Fennel: 1 teaspoon
- Black cardamom seeds: 3 pieces
- Nutmeg: 1 piece
2
After 5 minutes of boiling the spices, add lemongrass.
- Lemon grass: 5 g
3
While the spices are boiling, slice a piece of galangal and add it to the water after 10 minutes of boiling.
- Galangal: 1 piece
4
After 3 minutes, add milk, coconut powder, sugar and boil for another 5 minutes. Then turn off the heat.
- Milk: 1 glass
- Coconut milk powder: 2 tablespoons
- Cane sugar: 2 tablespoons
5
Add tea (preferably Indian varieties of Darjeeling or Assam) — let it steep for about three minutes and serve at the table.