Homemade Masala Chai : A Household Favorite!

A wonderful spicy and creamy tea; Masala Chai is excellent for warming up your throat, belly, and sinuses. I love to make it throughout the year and especially if my hubby or I are a bit under the weather: making it extra spicy!  The aromatic spices used in traditional Masala Chai are known as “warming” spices and are benefitial for your digestion, congestion, and mood. Extremely popular in America within the past 8-10 years: Chai is now readily available as a flavoring for coffees, deserts, and drinks chilled, hot, bottled, or made by your favorite Barista and can be found just about Everywhere. Unfortunately, Chai or the spice/flavor we find so easily, is in fact, a commercialized and Very Americanized version. Tailored to the American palette, most of what you buy is incredibly sweet with very little spice.

Originally called Masala Chai, meaning spiced tea or spice blend tea, America has adopted the name simply as Chai which means “tea” in Hindi. So, when we say Chai tea we are actually saying “tea tea.” The history of Masala Chai is quite interesting. Some say Masala Chai goes back thousands of years comprising of beverage made from green cardamom pods, clove, cinnamon, ginger root, star anise, and black peppercorns….with no tea. Tea wasn’t introduced to the recipe until well after the British set up tea factories in Assam, India in 1835 . With colonization in full swing: Masala Chai made with black tea became common with a resurgence in popularity in the 1960’s when cheaper versions of loose leaf tea (more ends and bits) became widely available.

When I was first, truly, introduced to Masala Chai tea I was at a sister-in-laws parent’s home. Homemade, the tea was a specific family recipe with deep roots in Gujarat India. Not only did I Love the strong, creamy and spicy sweet beverage, I found the process of making it fascinating. No k-cups or auto-drip here. This is a recipe that takes a little time and a tiny amount of patience- true to all things delicious that are “slow cooked.” Stirring, tasting and a watchful eye are needed though Well worth it. And, the more you make it, the easier it is to make.

What you’ll need:

• Black tea (most commonly used, though the Kashmiri use a “gunpowder” green tea.) I use a basic grocery store black tea bag variety, and have full caffeinated and decaf on hand depending on my mood.
• Milk: 2% or whole work best. I have made it with soy milk, but did not like the taste.
• Masala tea mix….easily found at my favorite online Indian grocer. The Kamal brand is my #1 choice.
• Sugar. Or Stevia/Agave/sweetener of choice.
• A small stainless steel sieve.

In 2 Qt. saucepan; boil half a pan of water, add 4-6 tea bags and let steep until tea is dark and very strong. Remove bags and add enough milk to fill pan a little over 3/4 way full (about 3 + cups.) Add your Masala blend: to taste- start with 2 -3 tsp. – add more if you like your Masala Chai really Spicy. Over low heat, bring to a slow boil, stirring the entire time. I like to cook the mixture until a “skin” develops on the surface then remove from heat and add my sweetener to taste. Lastly, strain your tea into cups, thermos, or thermos pitcher to keep hot and enjoy!

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