Namaste children, welcome to yet another useless filler like blog post brought to you by The Missus Blogs where you’ll learn how to make Yindian Style Chai.
Otherwise better known as Masala Tea or Chai Masala. Also known as Spiced Tea (colors of the worlddd, spiceee up your life!).
Different Indian states have different ways of making it as well so yes, this tea-making issue thing IS complicated yet remains a darling favorite no matter how it’s done I suppose.
The weather has been cooling down significantly which makes me crave for Masala Chai every now and then. I admit, living here has made me abandon my love for teh tarik but at the same time, I’ve become more of a coffee person (gasp!) now but tea is something I do have at least once a day esp in the afternoon but only if I’m feeling a lil hard working (coz we all know it’s a bitch to clean up the pot after making tea!).
For the longest time, my husband aka the chai-walla man as he’s otherwise known (because he takes his tea-making seriously!) was in charge of making me tea. But he used to cheat and added condensed milk into his tea which is truly a SIN I tell you when it comes to making tea. So of recent times, I sacked the chai-walla man and at the age of 34 I finally can make my own tea.
So today, (and after countless time of making it the old fashioned way), I shall show you how to make authentic (try saying it with an Indian accent, together with hand gesture – sorry been watching one too many cooking shows on youtube) so here goes!
To yield one cup of tea you’ll need:
4 cardamom pods, bruised
Handful of ginger or 5 whole peppercorn if you prefer. You can add in cinnamon stick as well.
Quarter to half cup water
3/4 milk as per your mug size
1-1.5 tablespoon of tea leaves (like my taste in men, I like my tea strong, if you prefer something light, stick to 0.5-1 tablespoon!)
1 tablespoon sugar
Method: Yup twas a slow day at home so I took the liberty of photographing my tea-making adventures, lol.
Spices as you already know. In recent times I”ve ran out of ginger and buying fresh ginger is equivalent of buying freaking GOLD here coz it’s that expensive so I’ve been using 4-5 whole peppercorns instead. Yup you heard it, those rounded lil balls before they become black pepper powder.
Of course a good alternative to all these fresh spices would be Masala Tea powder! Which I do not have so boo.
Slowly creep up on those unsuspecting green cardamoms and bash the shit outta it.
And stop when it literally ’shits’ bricks, hah. Couldn’t resist.
Throw all your spices into the quarter- half cup water in a pot. Let it boil until you get a spice-flavored water.
Now add in tea leaves.
And let these babies boil for 2-3 minutes until tea is infused.
Add in your sugar which should be according to your taste. Let boil for a minute.
Pour in your milk and watch the color changing magic take place. This is somehow my favorite part which I so look forward to. Story of my life, hah.
The calm before the storm.
The storm. Just wait for your tea to almost boil over and then proceed to switch off your stove. If you prefer your tea thicker I read somewhere you should let the milk boil over 3 times. But try not getting your milk curdled up coz that will suck.
I prefer to close the pot and let it simmer for 2-3 minutes before straining it out.
Now strain, pour it out and ENJOY your cup of masala chai on a cool day! And don’t forget to throw out those leaves and clean your pot!
Hope you enjoyed this useless post on making tea and if you have any tips or have a different method of making it, do share and I will try it out.
I shall end this post with a random useless photo of the ex-chaiwalla husband in his jacket….
Who’s ‘cool’ factor went out the door the minute he excitedly stepped on that carousel.
P.s: If you want to learn how to make coffee, please do check out this post then. Mmm coffeeee