Masala chai (tea with ginger and spices)
serves
2
“I, like most Indians, believe that my mum makes the best tea in the world, so here I am sharing her recipe.” - Helly Raichura
This is an edited extract from The Food of Bharat by Helly Raichura. Published by Hardie Grant Books, AUD$60, available now. Photography by Jana Langhorst and Brett Cole.
Ingredients (10)
- 1/2 tbs loose-leaf black tea
- 2.5cm piece fresh ginger (12g), finely grated
- 200ml milk
- 2 tsp sugar, or to taste
- 3-4 mint leaves
Masala
- 11/2 tsp (5g) whole black peppercorns
- 5g green cardamom pods
- 1 whole clove
- 2cm cassia bark stick
- 4 tsp (10g) ground ginger
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.For the masala, toast whole spices in a dry frypan for 5 minutes over low heat. Remove and leave to cool completely. Grind the spices to a powder in a spice grinder, then combine with the ground ginger. Sieve if needed.
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2.For the chai, combine the black tea, ginger and 400ml water in a pot. Bring to the boil over medium heat.
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3.Add milk and bring it back to the boil. Reduce heat to low. Simmer for 2 minutes.
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4.Add the sugar, mint and 1/2 tsp masala and mix well. Simmer for another minute.
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5.Strain into a cup and drink hot.
Recipe Notes
Cassia bark is available from spice specialists. Substitute with half the amount of cinnamon quill.
Masala mixture makes enough for 10 serves. Store leftovers in a jar in a cool spot for up to 1 month.
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