Warm, spicy and fragrant, this masala chai is made using three key ingredients, ginger, cardamom and cinnamon and of course, it’s got to be made in a milk pan for it to be real Indian tea. If there’s anything I look forward on a Sunday afternoon, it’s this! After the mornings’ footballing chaos with the kids, I love unwinding with a flavoursome cuppa and it’s got to be using Yorkshire Teabags, this isn’t sponsored, I just love Yorkshire Tea.
Growing up my Dad made masala chai everyday; it was the best then and still is. Sadly, I could always tell when my mum made it, as it just wasn’t made with as much love, sorry mum. This recipe is dedicated to my Dad for all those enjoyable moments of biscuit and toast dunking in this creamy chai.
If you really want to indulge in an afternoon tea, try the Banana and Blueberry Cupcakes or maybe the Spiced Pumpkin Cake to go with it, they’ll go down a treat.
Masala Chai
Equipment
- Milk Pan
Ingredients
- 7 g Ginger
- 1/3 tsp Ground cardamom
- 1/3 tsp Ground cinnamon
- 1 3/4 cup Hot water
- 3/4 cup Milk
Instructions
- Measure 1 3/4 cups of boiling water into a milk pan.
- Add 2 teabags, grated ginger, ground cardamom and ground cinnamon into the milk pan, let this boil for 3 minutes on a medium heat.
- Once tea has been boiling for 1 minute, measure 3/4 cup milk and add to the milk pan.
- Let the tea cook on a low-medium heat for approximately 4-5 minutes ensuring it doesn't overflow.
- Using a small sieve, pour the tea into your cups.
Tips on making Masala Chai
- You could also add a small quantity of ground nutmeg for more depth.
- The longer you slow cook the masala chai, the more the flavours will infuse.