How to Make Masala Chai
Whenever someone, really anyone, comes over to my house, I make Chai.
It is tradition and everyone knows it. In fact, I have found that my friends are disappointed when I don’t have any milk. Certain people have been known to stop by a grocery store to pick up milk so I could make chai when they arrived.
I look for any and every opportunity to make chai.
Why I Make Chai
It all started when we lived in India. I was domestic. Everyone else was an engineer or an architect.
By making chai, I fit in. I felt like I had a purpose.
I was the chai-walla.
So, though much counseling over chai with my therapist, I have come to realize that I make chai obsessively because it makes me feel comfortable, important, needed. It welcomes guests.
It also welcomes me into my quiet times with God.
The Perfect Cuppa Masala Chai
(the proportions are really to my tastes–play around with it)
- 1/2 mug water
- 1/2 mug whole milk (raw tastes better)
- fresh, peeled ginger (about the size of your fingernail)
- spoonful of loose Assam black tea (or any STRONG black tea)
- spoonful of raw honey (or cane sugar)
OPTIONAL: You can add a few cardamon pods, cloves, cinnamon bark and ginger to the boiling water for Masala Chai or Special Chai.
Additionally, increase all ingredients in this recipe (except ginger) for each cup you are making.
Bring filtered water, spices, and sugar to a boil.
Add tea and let steep until desired strength. (I like my chai dark brown.)
Add milk and bring mixture to almost boiling.
Watch out that the chai doesn’t boil over (not that I have ever done this)!
Add raw honey (if you didn’t use sugar) to desired sweetness.
Directions for the Rushed Chai Drinker
If you don’t have a lot of time, dump everything together (minus the tea) until the liquid boils. Then add tea and steep until it because a dark tan. Strain solids.
Don’t forget to put all the tea leaves and solids (that sounds gross) in your compost bin!