Nothing can beat the authentic flavors of masala chai (like our Chai Cheer), but sadly, because of the time and effort it takes to make a good chai, most cafes serve up sugary, powdered inferior versions of the drink, or a spiced up liquid concentrate.
Enjoy chai the way it should be made by whipping up our traditional version. Read on for the recipe.
How to make chai
- Prepare a spicy masala mixture: Use a mortar and pestle to grind up ingredients such as cardamom pods, cinnamon sticks, ginger root, black peppercorn, star anise, coriander seed and cloves. (Alternatively, you can save time by purchasing our house-made Chai Cheer; we hand-grind the ingredients so you can still get the authentic flavors!)
- Tip the masala mix into a saucepan of 2 cups of water, along with 3 tablespoons of a strong black tea (such as our Ceylon Breakfast, the base in our Chai Cheer).
- Bring to a boil. Let boil for 5 minutes.
- Add 2 cups of the milk of your choice. Bring back to a boil, and let boil for at least another 5 minutes.
- Add sugar (jaggery or palm sugar are popular varieties in India) to taste.
- Strain the contents of the pan so that the tea leaves and any whole spices are removed.
- Serve and enjoy!
Fun fact: Chai vendors in India serve their wares in small clay pots, which are smashed on the floor after each use. The clay cups are half-baked and biodegradable; India’s monsoon rains and scorching hot sun cause the pots to disintegrate.
For more tea-inspired recipes, click here.