India is one of the world's largest tea suppliers, but when it comes to tea traditions, the world has largely adopted Chinese customs. In India, however, tea is rarely consumed in its pure form. While red tea (known to us as black tea) is incredibly popular, it is most commonly enjoyed as an ingredient in Masala Chai.
"Masala" literally means "spices," and "chai" is a borrowed word from Hindi, so Masala Chai translates to "spiced tea." According to Ayurveda, this drink has unique health benefits, though it is quite different from the Chinese tea tradition we are accustomed to. In fact, it may be more comparable to the British habit of drinking tea with milk — although we must acknowledge that India was a British colony for a long time. Masala Chai has been a staple in India for over a thousand years.
Masala Chai is consumed for digestive issues, general drowsiness, lack of energy, or simply for enjoyment. It is easy to prepare, and grinding the spices yourself will result in a much more fragrant blend than store-bought versions.
- 1–2 cinnamon sticks
- 1–2 green cardamom pods
- 10–15 black peppercorns
- 7–10 cloves
- ½ tsp. dried ginger
- 5–6 tbsp. black tea (preferably fine-grain or granulated)
- 1 cup milk
- sugar (to taste, though it is included in the traditional recipe)
- optional: nutmeg, star anise, or fennel seeds
Place all the spices into a mortar and grind them thoroughly with a pestle until you achieve a uniform mixture.
This is the traditional Masala spice blend. I mix it with black tea and store it this way.
Pour the tea and spice mixture into a saucepan, add a cup of water, and bring to a boil, stirring occasionally. Let it boil for about a minute. Then, pour in the milk while continuing to stir. Just before the milk reaches a boil, add 1 tablespoon of sugar. Ayurveda advises against boiling honey, so it's best not to use it as a substitute. Personally, I don’t consume sugar, so I drink Masala Chai without it.
UPDATE:
The ratio of brewed tea to milk should be 2:1 to preserve all the flavors. I’m not sure how "official" this is, but traditionally, Masala Chai contains more milk than water.
Place all the spices into a mortar and grind them thoroughly with a pestle until you achieve a uniform mixture.
This is the traditional Masala spice blend. I mix it with black tea and store it this way.
Pour the tea and spice mixture into a saucepan, add a cup of water, and bring to a boil, stirring occasionally. Let it boil for about a minute. Then, pour in the milk while continuing to stir. Just before the milk reaches a boil, add 1 tablespoon of sugar. Ayurveda advises against boiling honey, so it's best not to use it as a substitute. Personally, I don’t consume sugar, so I drink Masala Chai without it.
UPDATE:
The ratio of brewed tea to milk should be 2:1 to preserve all the flavors. I’m not sure how "official" this is, but traditionally, Masala Chai contains more milk than water.
