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Masala Chai Tea
Difficulty
Time
25 mins
Servings
- 2 cups water
- 1 cup Zymil Full Cream Milk
- 2 tbsp black tea leaves (or 2-3 black tea bags)
- 2 or 3 tsp sugar (adjust to taste)
- 4 or 5 cardmom pods (lightly crushed)
- 1 small cinnamon stick
- 1 or 2 slices of fresh ginger (or 1/2 tsp ground ginger)
- 4 or 5 black peppercorns
- 1 or 2 star anise (optional)
- 1 tsp fennel seeds (optional)
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1. Lightly crush the cardamom pods, cloves, black peppercorns, and fennel seeds using a mortar and pestle to release their flavours. If using fresh ginger, slice it thinly.
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2. In a medium saucepan, bring 2 cups of water to the boil. Add the crushed spices, cinnamon stick, ginger slices, and star anise (if using). Boil for 2-3 minutes to allow the spices to infuse.
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3. Add the black tea leaves (or tea bags) to the boiling water. Reduce the heat and simmer for 2-3 minutes. If you prefer a stronger tea flavour, simmer for an additional minute.
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4. Pour in 1 cup of milk and add sugar to taste. Stir well and let the chai simmer for another 2-3 minutes on low heat. Be careful not to let it boil over.
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5. Once the chai has simmered, strain it through a fine mesh sieve into cups. Serve hot and enjoy!
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Tips:
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For a creamier chai, you can use a higher ratio of milk to water.
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Adjust the sugar and spices based on your taste preference. You can also try adding a pinch of nutmeg or saffron for a different flavour twist.
