Masala Chai Tea

Drinking tea in India is a ritual steeped in history and tradition in India. Many Indians consume a dozen cups a day as a way to relax and enjoy a warm “pick-me-up”.  Chai (the Hindi word for tea) was derived from the Chinese word “cha”, and for Indians it means a mix of spices simmered into black tea leaves. Depending on the region and family recipes, the spices can include green cardamom, clove, cinnamon, ginger, and black pepper. Some add sugar, and whole milk is added for a thick and creamy consistency.

A chai-wallah is a person who prepares and sells tea from roadside tea stalls. Chai is served in paper cups or traditional clay cups that are discarded and recycled. When making masala chai, you must simmer the tea with milk for a few minutes, drawing it up from a ladle several times to blend the milk fat into the spicy concoction. This is a recipe I learned in Delhi from a chai-walla at the Six Senses Hotel. Each morning I asked for a cup of her delicious brew, requesting less sugar than before. Indian people love sweets, including sugary chai.

When you make this recipe you can add as much or little sugar as you wish. Just be sure to sit and savor the cup like they do in India. I assure you it will warm your soul and give you a boost of energy you probably need.

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Ingredients

Serves 3-4

• 3 whole cloves

• 1 small cinnamon stick

• 3 green cardamom pods

• 2 black peppercorns

• 3 black tea bags

• 1 ½ cups water

• 1 small pieces of fresh ginger (about ½” piece)

• 1 cup full-fat milk

• 2 teaspoons sugar (optional)

Process

In a medium saucepan, add the cloves, cinnamon, and cardamom pods. With a pestle or metal spoon, crush the spices gently. Add the water and bring to a boil. Add the tea bags and simmer for 4 minutes. Remove tea bags and add ginger, milk, and sugar (if using). Bring to a simmer and cook for 2-3 minutes until tea turns a dark caramel color. Remove ginger. Using a ladle, pull and aerate the tea several times from a height of 12” to blend the milk fat back into the tea. Pour into a sieve into teacups and serve hot.