Homemade Masala Chai – An Indian Spiced Tea
Namaste Dear Readers! As you may know, I recently visited India as part of writing my first EVER cookbook. The cookbook is called “An Indian ThermoKitchen” and includes delicious 28 recipes. To officially launch the book, I have given two cooking demonstrations. At the end of my last class, I was asked to share a recipe for homemade Masala Chai. Although this isn’t a Thermomix recipe I wanted to share this simple drink with readers, and have a little chat.
No matter how hot the temperature is outside, if you walk into any family home in Indian you will be offered, Masala Chai. One of the highlights of my trip was learning how to make the homely comfort drink. As with any recipe, each person has their own preferences for spices and sugar, but the basics are always the same.
Masala Chai was the first thing I learned how to make in Indian. During our trip, I participated in cooking classes and was welcomed into the kitchen of some fabulous restaurants, and lovely family homes. This was the drink we were served as soon as we entered any front door!
In Australia I have always avoided the cafe versions of the tea as I find it overly sweet and heavy with aromatic spices. Masala Chai in India is much more subtle and happily, the spices didn’t overpower the tea. The flavour is deliciously mellow, fragrant and calming. Even my children enjoyed a cup of masala chai whilst we were on holidays.
The recipe I’ve put together is my favourite version of the tea. Green cardamom is commonly used in masala chai, as this is one of my favourite spices I have chosen this version of masala to share.
The traditional Indian Chai Masala
- 2 cups water
- 10 gm fresh ginger
- 5 gm cassia bark
- 3 green cardamon pods
- 1/2 cup milk
- 2 TBS black tea
- 2 tsp sugar
Using a mortar and pestle crush the ginger into a paste.
Add the water and ginger to the saucepan, turn on the heat.
Place the cassia bark and cardamom pods in the mortar and pestle. Pound gentle until bruised.
Add the spices to the water.
Bring the water to the boil.
Add the tea when the water boils and reduce the heat to a simmer.
Allow the tea to simmer for two minutes.
Add the milk and sugar to the saucepan.
Bring the tea back to the boil and allow the brew to darken for 2 minutes or until the desired strength is achieved.
Pour the tea into 4 small tea cups
The tea can also feature star anise and peppercorns for a spicier version.
One of the fabulous cooking experiences we had was at the Jaipur Cooking School. Here the chef showed us his version of chai masala. I’ve included the instructional video below so that you can see how simple the tea is to make.
Whilst this is a very simple recipe I have extended the Chai flavours in my book to give you a delicious dessert. I’ve developed a lovely White Chocolate Chai Mousse for my cookbook. The mousse celebrates the classic flavours of the Masala Chai in an elegant light mousse. Those that have attended one of my cooking classes have now sampled the dessert first hand.
If you’ve tried my White Chocolate Chai Mousse I would love to hear your thoughts and feel free to share any pictures on my ThermoKitchen FB page.
In my class, I mentioned visiting a Sikh Temple Kitchen which feeds thousands of poor people each day. Take a look at these images. This is the largest kitchen I have EVER seen. There was even a chapati making “conveyer belt”!
We had a fabulous time in India and I’m very proud of the book I’ve produced. If you would like to take a look at the recipe index and some more pics the book is “An Indian ThermoKitchen”.
Thanks for stopping by!