With its warm and comforting spice blend, Masala Chai is arguably the over achiever of the tea family. While good old fashioned English Breakfast is a more than acceptable crumpet companion, there's something undeniably exotic about its sophisticated spicy cousin.
I was lucky enough to be taught how to make Masala Chai during a trip to India in 2011. We were staying at a tea estate in Assam and I was given a lesson by the delightful and incredibly welcoming matriarch of the homestead. I had never tasted anything like it, the ginger and cardamom elixir was gloriously warming on those unexpectedly chilly Assamese mornings. Admittedly I haven't been able to replicate her recipe exactly (although it's still pretty tasty), but I suspect that's due to the well worn anecdote that a cup of tea always tastes better when it's made by someone else. So take advantage of the remaining cool weather and whip up a batch, or better still, ask someone to make it for you.
Masala Chai
Makes two tea cups or one giant mug
1 ½ cups water
½ cup milk
1 cinnamon quill
4 cardamom pods
2 cloves
1 bay leaf
1 thumb sized piece of fresh ginger
1 - 2 teaspoons of black loose leaf tea (depending on the strength of tea and your personal taste)
Sugar or honey to taste
Pour water and milk into a saucepan and place on very low heat. Break cinnamon quill in half, squeeze cardamom pods until they crack, and bruise or slightly crush the ginger. Place cinnamon, cardamom, ginger, cloves and bay leaf into the saucepan. Allow the mixture to come to a very slow boil, stirring occasionally. The slow boil is important to allow the spices to impart their flavour into the liquid. When it comes to the boil, add the tea, stir and remove from heat. Cover the saucepan and allow the tea to steep for 2-3 minutes then pour into a tea pot. Strain into warm cups and sweeten with sugar or honey to taste.
If you prefer your chai as a latte, you can replace the water with milk but be sure to remove it from the heat just before it boils, otherwise it may burn.
Masala Chai is pretty versatile so you can easily add or omit ingredients to create a custom blend. If you love intense flavours then consider adding star anise, fennel seeds or peppercorns. If you prefer a more subtle blend then a simple ginger and cardamom combination will do the trick. Enjoy!
- Kath from the Look Local WA team.
