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Masala chai

Homemade masala chai concentrate with black tea, fragrant spices that stores well in the fridge for a week and is perfect for iced or hot tea any time of the day!

Highlights

Serves 8
Prep Time 5 min
Cook Time 20 min
Total Time 25 min

Ingredients

  • 1 litre water
  • 4 inch fresh ginger shoot, crush in mortar pestle
  • 4-5 cloves
  • 15-18 green cardamom
  • 15 black peppercorns
  • 6-8 tablespoon loose black tea (or use 6-8 unflavored tea bags)
  • To make tea - hot or cold milk, sweetener
  • Optional
    • Cinnamon stick
    • Ginger

Process

  • In a large pot, bring water to a boil.
  • Add the ginger, spices and loose tea (or tea bags).
  • Bring to a slow boil again, reduce the heat and let brew for 8-10 minutes. It will be a gorgeous dark amber color. Switch off the stove.
  • Strain
  • Pour 1/2 cup of the concentrate along with 1-2 teaspoon condensed milk or sugar.
  • To make cold masala chai - add 1/3 cup cold milk (along with ice cubes)
  • To make hot masala chai - add 1/3 cup hot milk
  • Really make it your own, taste and adjust. Mix and enjoy.

Note: use any selection of spices that you like - fennel or lemongrass work great as well.

Storage

Strain and store in fridge in a glass container for up to a week. You can freeze in ice cube tray for up to 2 months.

Feedback

TBD

References

  • Tiktok @sinfullyspicy
  • Recipe blog