FRESH GINGER MASALA CHAI
This masala chai recipe highlights the bright, citrusy and fiery notes of fresh ginger. Make this South Asian spicy milky black tea at home!
Provided by Leena Trivedi-Grenier
Categories Tea Drink Ginger Non-Alcoholic Cardamom Milk/Cream
Yield Serves 4
Number Of Ingredients 6
Steps:
- Combine ginger, cardamom pods and seeds, peppercorns and 3 cups water in a 5-quart pot. Bring mixture to a rolling boil over high heat. Add the tea and boil 4-5 minutes, until the water is dark brown.
- Add the milk and return to a strong boil until it threatens to boil over, about 4 minutes. (Not all plant based milk will rise when it boils. If yours doesn't, let boil for 30 seconds before continuing with the recipe and lowering the heat.) Place a wooden spoon across the pot to avoid bubbling over. Reduce heat to low, then, when foam has settled, return to medium high heat. Continue to boil for a total of 10 minutes from the time that milk was added, until the liquid has reduced by ⅓ and has a deep tan color. If the foam continues to rise, lower heat slightly.
- Remove from heat. Using a strainer, strain tea into 4 teacups. (For a frothy chai, pour the chai from one cup to another a few times until bubbles form.) Add about 1 tsp. sugar (or more to taste) per cup, and serve immediately.
DRIED GINGER MASALA CHAI
This milky black tea mixes the sweet spiciness of dried ginger with piney-fruity-minty green cardamom and the brash, earthy heat of black pepper.
Provided by Leena Trivedi-Grenier
Categories Spice Ginger Tea Drink Drinks Hot Drink Non-Alcoholic Milk/Cream Cardamom
Yield 4 servings
Number Of Ingredients 6
Steps:
- To a 5-qt pot, add 3 cups water, cardamom pods and seeds, ginger, and pepper and bring to a rolling boil over high heat. Then add tea and boil for 4-5 minutes until the water looks darker.
- Add milk and let boil until the foam almost overflows the pot. (Not all plant-based milk will rise when it boils. If yours doesn't, keep it at a rolling boil for 30 seconds before continuing with the recipe.) Place a wooden spoon across the pot to avoid bubbling over, and lower heat briefly. When foam has settled, return to medium heat, continuing to boil for a total of 10 minutes from the time that milk was added, until the liquid has reduced by ⅓ and has a deep tan color. If the foam continues to rise, lower heat slightly.
- Remove from heat. Using a strainer, strain tea into 4 teacups. (For a frothy chai, pour the chai from one cup to another a few times until bubbles form.) Add about 1 tsp. sugar (or more to taste) per cup, and serve immediately.
- Variations
- Swap or add in one or all of these spices to make a different cup of chai: 2 tsp. dried mint, 8 cloves (coarsely crushed), one 4-inch cinnamon stick (crushed into smaller pieces).
CHAI MASALA
Sweetened, spiced hot tea is sold all over India by chai wallahs, or tea sellers. This version, which is adapted from "Street Food of India" by Sephi Bergerson, is made with black tea, fresh ginger, green cardamom pods, milk and sugar. Make it your own by adding cinnamon, cloves, pepper, fennel or star anise.
Provided by Julia Moskin
Categories non-alcoholic drinks
Time 10m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Pour 6 cups water, the tea, the ginger and the cardamom into a saucepan. Bring to a boil and cook 3 minutes. Add milk, and sugar to taste, and boil 2 minutes more. Strain and serve.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 27 milligrams, Sugar 4 grams
MASALA CHAI
Authentic spicy Indian tea. Delicious on weekend mornings. You can use powdered spices, but the fresh ones taste so much better. And don't use fancy tea. Cheap tea tastes better.
Provided by sofie-a-toast
Categories Beverages
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put water in pot.
- Grate ginger.
- Pound cardamom in a mortar.
- Add all the ingredients to the water except milk and sugar. Bring to a full boil.
- Add the milk and bring to a near boil.
- Add sugar.
- Strain and drink.
- All the amounts are approximate. Adjust to taste.
Nutrition Facts : Calories 65, Fat 1.7, SaturatedFat 1, Cholesterol 6.5, Sodium 38.9, Carbohydrate 10, Fiber 0.3, Sugar 9.7, Protein 2.8
LAUREN'S MASALA CHAI CONCENTRATE
I've spent so much money buying cartons of liquid chai concentrate and have tried many times to make it myself. Well, today I researched ruthlessly and this (which I made up on my own) is the concentrate I've been waiting for! Keep in mind everybody has a different masala chai preference and you should adjust it to your liking - I like a little spice, not too sweet, and an overall balance of flavors. Enjoy!
Provided by laurenlikesfood
Categories Beverages
Time 15m
Yield 6 1/2 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- special note about spices (If you have a bulk foods or Whole Foods or Vitamin Cottage kind of grocer nearby, get the spices from the bulk section. They often cost 25% what you'd pay for a jar! My total ingredients expense was around $1.50, not including the milk!).
- In a medium-large saucepan, bring about 7 cups water to a boil.
- Meanwhile, add the 6 spices (do not add the tea yet).
- Once the water/spice mixture is boiling, add the tea.
- Boil 5 minutes, then remove from heat. (I know you're never supposed to boil tea, but I found this works just fine. If you don't want to boil the tea, just boil the spices for 5 minutes and steep slightly longer.).
- Stir in the brown sugar (or honey) and vanilla.
- Steep for 8 minutes, then strain into a glass container.
- While you wait for it to cool, pour a mug 2/3 full with your chai and add hot milk to the top. (If it isn't spicy or sweet enough, you can still add more spices to steep - just strain the mixture again before storing.) OR for a real treat, use hot evaporated milk (I wouldn't want this every day, because its a little sweeter and creamier than regular milk.).
- Store in the refrigerator for 7 days (maybe longer, but all chai concentrate containers claim 7 days is best). Note: Normally you'd use 1:1 ratio of chai:milk, but I brew it a little weaker and save $ on milk since I drink so much chai.
Nutrition Facts : Calories 67.6, Fat 1, SaturatedFat 0.2, Sodium 16.6, Carbohydrate 15.6, Fiber 2.9, Sugar 8.5, Protein 1
MASALA CHAI
For me this is the ultimate cuppa. It is what women across India make whenever they have friends coming over for a break or a chat. It offers solace and comfort and is invigorating and relaxing all at the same time.
Provided by barmary
Time 50m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat the water and milk in a pan with the spices and ginger until it comes to the boil. Turn the heat down and cook over a low to medium heat for 15 minutes. Be careful as the milk can easily rise and boil over
- Once the volume is reduced to a large cupful, add the teabag and let it brew for one minute, or longer if you like strong tea.
- To serve, strain into a cup and add sugar or salt if using, to taste.
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