When translated Masala Chai literally means “spiced tea” and traditionally everyone has their own house recipe. So why aren’t we doing that? This is my recipe which I love, but feel free to tweak it to suit your own taste buds, that is half the fun of it!
Cardamom seed crushed 1 teaspoon
Bay Leaf crushed 1
Dried ginger chunks* 1.5 Tablespoons
Cinnamon Stick broken up 1
Black or White peppercorns 5
Fennel 1/2 teaspoon
Black Tea (like Darjeeling or Assam) 1/4 cup
* You can use store-bought ginger chunks, or make your own by dicing up fresh ginger – putting it on a baking sheet and oven drying on low (200 deg F) for 20 minutes and then turning the oven off and letting it dry out overnight or at least 6 hours.
try some of these additions for a more unique chai tea
1 whole star anise, broken up
1 teaspoon of dried orange peels
1 whole vanilla pod
Keep your tea in an airtight container and let sit for at least 2 weeks after making for the flavors to really meld together.
I use about 3 tablespoons per cup of chai. I usually use equal parts milk and water with honey to taste, let the mixture come to a boil with the tea and then strain it. To strain, I pour the tea into a french press and let that do the work for me!
you can easily make a concentrate for easy iced chai’s!
Use the whole recipe above and boil with 5 cups of water and 1/4 cup of honey or sugar (or adjust to your own sweetness preference), let steep for 10 minutes strain and cool. Keep in fridge for no more than 7 days.
you could also freeze the concentrate into ice-cube trays for a more long-term chai concentrate. When feeling like a quick chai-fix , pop one or two cubes out and pour it into a glass of milk or “re-constitute” the chai with a cup of boiling water in the mug.