Masala chai is tea prepared with a blend of spices (a masala). The tea leaves are heated with the water, milk and spices from cold as opposed to brewing with already hot water.
By Reena Pastakia
- 5 grams root ginger
- 100 millilitres milk
- 350 millilitres water
- ¼ teaspoon chai masala (homemade or shop bought)
- 2 teaspoons strong Indian tea leaves
- sugar to taste
- Crush the ginger using a blunt object - e.g. the handle of a large knife. Don't attack it too hard - this is purely to release some of the flavour.
- Place the ginger, milk, water, chai masala and tea leaves into a small pan.
- Heat on a high heat until the mixture comes to the boil. It will start foaming and then gushing towards the top of the pan. Take care not to let the tea over-boil onto the hob, removing the pan from the heat if necessary.
- Now reduce the heat to low.
- Gently stir the tea and leave to simmer for 3-4 minutes or until the tea has a golden brown colour (paler if you prefer weaker tea).
- Strain the tea into cups using a tea strainer or fine sieve.
- Serve immediately with sugar if required.