• 2 cups of water
• 1 cup of milk
• 4 tsp of black tea (Assam or Darjeeling recommended)
• Black peppercorns – 1/2 tsp
• Green Cardamom – 4 pods
• Cloves – 2
• Grated ginger – 2 tsp
• Tea strainer
• Something heavy to crack the peppercorns with. Example: mortar and pestle, rolling pin or piano
Recipe makes two cups of Masala Chai or one giant mug (the way I like it!)
1. Bring 2 cups of water in a saucepan to a rolling boil
2. Add 2 tsp of the best quality tea you can find. Assam or Darjeeling tea is recommended.
3. Chuck in the 2 tsp of grated ginger, 2 cloves & 4 cardamom pods. Let the decoction brew for at least 5 min
4. Add 1/4 tsp of freshly ground black pepper & as much sugar as you’d like and brew for another minute
5. Pour in 1 cup of milk. Full cream is great but skimmed milk will also do. Coconut milk will not do.
6. Brew your chai for 3 more minutes. The most important thing to achieve is the colour. There is nothing more depressing than insipid chai, so brew till the chai turns the colour of a terracotta clay pot. Pinkish brown is what we’re going for.
7. Strain into cups / mugs and serve piping hot!
Goes great with with my Kerala Style Onion Pakoras.. Pakorae? Not sure what the plural noun for Pakora is!