I found this Chai recipe and wanted to share it with you all! Keep in mind the Chai Masala is NOT a single serving recipe, this is a bulk preparation and then you use that spice blend to prepare your Chai. Enjoy!
There are many ways to make chai. Some start by boiling ingredients sequentially, and others have strict rules about only stirring the chai 3 times in clockwise circles. The way that my family makes chai is relatively straightforward. We dump all the ingredients in the pot and let it come to a slow boil until it turns a beautiful, rich color. We use loose leaf tea, so it is necessary to strain the tea once it is fully cooked (having a spouted pot will really help decrease spills). Strain the tea, sit back, and enjoy.
Prep: 5 minutesCook: 5 minutesYield: 1 eight oz serving of chai, makes about 3 cups of masala
Delicious, authentic chai, passed down from my great-great grandmother. Spicy and sweet and absolutely wonderful!
For the chai:
1/2 cup milk (not skim milk, see nerdy science note above)
1/2 cup water
1 to 2 tsp. sugar, or your favorite sweetener
1 tsp. loose tea leaves (Traditionally black)
1/8 to 1/4 tsp. chai masala depending on your spice preference, see recipe below
For the chai masala: **Please see additional notes below before proceeding regarding the total amount to make as well as the amount of black pepper**
160 g. whole black peppercorn (or finely ground, same weight. Volume: 1 cup + 7 Tbsp)
125 g. whole dried ginger or ginger powder (Volume: 1 cup + 8 Tbsp)
50 g. cinnamon sticks (or finely ground, same weight. Volume: 1/4 cup + 2 1/2 Tbsp)
50 g. whole cardamom seeds (or finely ground, same weight. Volume: 1/2 cup + 1/2 Tbsp)
5 g. whole cloves (or finely ground, same weight. Volume: 1 Tbsp)
5 g. nutmeg (or finely ground, same weight. Volume: 1 Tbsp)
For the chai:
Pour all ingredients into a (preferably spouted) saucepan. Place over medium heat. Allow to heat until small bubbles appear around the perimeter of the milk. Stir the chai, scraping the bottom to avoid scalding the milk. When the milk comes to a boil, turn off the heat and stir well. Bring to a boil once again, turn off the heat and stir well. Allow to steep for a few minutes. Strain carefully into a cup, and serve.
For the chai masala:
If you are using whole spices, weigh out the appropriate amount, place in spice grinder and grind into a fine powder. Mix all the spices together, store in an airtight jar in a cool, dry part of your kitchen. Do not expose to too much sunlight.
The recipe was passed down in grams, I’ve tried to convert it into conventional measurements, but please be aware that the conventional measurements are of the finely ground not the whole spices. Please note, you will get best results if you weigh the spices, it’s most accurate. The masala recipe makes a LOT of masala. Feel free to make 1/5 of the recipe, that's the easiest number to divide if you have an accurate scale. Some have said that the recipe is a bit spicy for them. For those of you who are finding the recipe a bit too spicy, feel free to decrease the black pepper. Perhaps start by cutting the amount in half (80g) and then making a cup, if you can think you can tolerate more black pepper start adding in 10 additional grams of black pepper until you get to your perfect spice level!