Chai (Masala Tea) Recipe

Chai (Masala Tea) Notes

This recipe is an update of a chai recipe my mother gave me years ago. We have both spent the past 2 years improving upon the original recipe. Our whole family is becoming addicited to it!

Ingredients

Serves / Yields

8 cups

Preparation Instructions

Combine all ingredients except milk and sweetener, and boil for 10 minutes. Strain. Add the hot milk, and mix, with your choice of honey or brown sugar.

Helpful Hints

Place the ground cardamom in a tea bag, or muslin bag, if you don't want cardamom sediment in your chai. The Spice House offers muslin bags to hold all of the spices and tea for less overall sediment in your chai.

The Spice House Ecuadorian Peppercorns are a nice addition to this recipe, but will make the chai very peppery-hot.

Credit

This recipe was provided by Alyx Kesselring from Evanston.

Cuisines, Courses and Ingredients

Comments

This recipe has no comments. Be the first to submit a comment!

Print Recipe

Quick Shopping List
Star Anise, Hand Selected Whole
Whole, bulk only
1 oz.
$3.99
Cardamom, Whole Pods, Inner Seeds, Ground, and Black
Ground, in a glass jar
1/2 cup shaker jar, net wt. 2 oz.
$7.58
Cloves, Whole and Ground
Whole Spice Islands, in a glass jar
1/2 cup shaker jar, net wt. 2 oz.
$3.98
Cinnamon, Whole Stick Indonesian Cassia
2 3/4" (Bulk Only)
1 oz.
$1.49
Ginger, Crystallized "Candied", Chunks, Slices, and Nibs
Sliced Pieces, in a resealable bag
4 oz.
$3.59
Tellicherry Black Pepper, Ground
Large Cracked Dustless Grind, in a glass jar
1/2 cup shaker jar, net wt. 2 oz.
$3.18
Bay Leaves, Turkish, Whole and Ground
Whole, in a resealable bag
1/2 oz.
$1.79

Once fire was discovered, the instinct for improvement made men bring food to it. First to dry it, then to put it on the coals to cook.

Brillat-Savarin

Copyright © 2008 The Spice House
Web site powered by Table XI