‘Masala’ is a spice blend and ‘Chai’ is tea in Hindi. Usually, Masala Chai is only hot in India, and weather does not matter. This recipe is an adaptation of India’s classic drink. For this recipe, I am using a special Indian tea, please follow the associated link.
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4 cups water
6 teaspoons white granulated sugar OR your choice of sugar
6 teaspoons black loose tea leaves, preferably Wagh Bakri loose tea
Masala (spice blend):
4 green cardamom pods
2 inch piece of fresh ginger
- Bring water to a boil over high heat.
- Meanwhile, muddle 'Masala' spices in a mortar pestle or a food processor or a coffee grinder. Set aside.
- When the water has boiled, reduce the heat to simmer.
- Add spice blend, sugar, and tea leaves. Stir to combine. Simmer for 10 minutes.
- Strain, and let the mixture cool to room temperature.
- Once the mixture has cooled to room temperature, you can refrigerate for a few hours (up to 3 days).
- When serving, take a tall glass and add a couple of ice cubes.
- Pour tea and top it off with Half & Half. Stir. Enjoy!
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