Masala Chai - how to brew it properly at home

• Prep2 min
• Cook8 min
• Total time10 min
• Serves2

Masala chai looks simple, and most people go wrong in the same place - adding the masala and the tea leaves together. Boil the masala in water first and its aroma comes through fully; add the leaves after and the cup never turns bitter. Two cups take eight minutes.

Ingredients

• Water - 1 cup
• Milk - 1 cup
• Tea leaves - 2 tsp
• Chavsamrat Tea Masala - 1/4 tsp
• Sugar, to taste
• Ginger - a small piece, crushed (optional)

Method

1. Put the water in a pan with the Chavsamrat Tea Masala and crushed ginger.
2. Bring to a boil on medium heat and let it bubble for 2 minutes, so the colour and aroma move into the water.
3. Now add the tea leaves and boil for a minute.
4. Pour in the milk and bring it back to a boil.
5. Lower the flame and simmer for 2-3 minutes. The longer it steeps, the deeper the colour.
6. Stir in sugar, strain and serve hot.

Tips

• Go easy on the masala - a quarter teaspoon is enough for two cups.
• Over-boiling makes chai bitter. Do not simmer more than 3 minutes after the milk goes in.
• Add a little more ginger through the monsoon.