Just a sip of Masala Chai and I am back in Mumbai, walking without a real purpose along the Queen’s Necklace, the only real aim to wait for the sun to hit the sea before it sets.
The breeze in South Mumbai and the people around you at that point of the day are different. While during the day this city makes you feel like you have to rush to get somewhere, you are one person in a big crowd trying to achieve something, in the evening it changes; at this time you are part of the group, you feel like you really belong there and you know it all too well.
Sitting and watching the sunset with a small cup of masala tea is the essence of this city.
That is the moment you waited all day for and it is worth it, like very few other things.
The smell of the Indian Spices changes from cup to cup, chai wala to chai wala, but there is one thing Mumbai only offers and that is cutting chai.
What is Masala chai?
As people drink many cups of tea during the day, vendors came up with the concept of selling half cups for half the price; this way both tea intake and money spent could be managed better.
But what is typical of Mumbai chai is the fact that the flavor mainly centers on cardamom and ginger, with the first being a warming spice, and the root offering that kick to the throat, that freshness that gets you going.
Masala Chai Ingredients
- Black Tea - This tea is used in Masala Tea as it has a strong flavor that can stand up to the whole spices added to it.
- Ginger - Ginger is a rhizome that is widely used in Masala Tea. It has a spicy flavor and is often used as a spice in food. Ginger is also known for its health benefits and is often used to treat stomach problems.
- Cardamoms - Cardamoms are used in Masala Tea because of their aromatic flavor. They can help to improve digestion and are a natural source of antioxidants.
- Milk - Milk is used in Masala tea to add a creamy flavor and to reduce the spiciness of the tea.
- White Sugar - The White Sugar used in Masala Tea is integral to its flavor. The sweetness of the sugar balances out the whole spices in the tea, creating a perfect Indian Masala Chai beverage.
How To Make Masala Chai
Masala chai is a milk tea that has been popularized in India and other parts of South Asia. Masala chai is made with black tea bags, leaves or tea dust, whole spices, and milk. This spiced tea is known for its spicy flavor profile and its warming effects on the body. There are many ways to make masala chai, but this guide will focus on the most popular method.
- Masala chai is a type of tea.
- Crush fresh ginger and cardamom pods until lightly crushed.
- You need to put the tea with the crushed whole spices into the water and bring it to a boil.
- Add Milk and Sugar and continue boiling.
- Strain the masala chai using a strainer.
- Serve the cup of chai latte with some Nibbles or Samosa while it's still hot.
What Does Masala Chai Taste Like
Masala Chai is a flavorful tea that originates from India. The tea is brewed with black tea, milk, and spices such as cardamom, cinnamon, cloves, and ginger. Masala Chai has a spicy and sweet flavor that is enjoyed by many.
How To Make Tea In The Microwave
The best way to make tea in the microwave is to use a ceramic cup. Put the teabag in the cup, and then pour in the desired amount of water. Microwave on high for about two minutes, or until the water is boiling. Remove from the microwave and let it steep for a few minutes. Stir before drinking.
People Also Ask [FAQs]
Chai tea is a traditional Indian drink made from black tea, milk, and spices. Masala chai is a spiced version of chai tea, and it’s the best chai tea latte around. The spices used in masala chai vary depending on the region but typically include cardamom, cinnamon, ginger, cloves, and pepper. Masala chai is traditionally brewed with black tea, but you can also use green tea or white tea. Masala chai is best served hot, but it can also be iced.
In Hindi, the term “chai” means “tea,” and it is derived from the Chinese word “cha,” which means “tea.”
Yes, chai tea does contain caffeine. The caffeine content of chai tea will vary depending on the type of tea used to make it, but it typically contains between 60 and 120 milligrams of caffeine per cup. If you’re looking for a caffeine-free version of masala chai, try using decaffeinated black tea or green tea. Masala chai is also available in instant and powder form, which can be convenient if you’re on the go. Simply add water or milk and enjoy.
Is This The Recipe For Indian Masala Chai?
It is an Indian Chai, but this is a recipe typical of Mumbai, called Cutting Chai, and concentrates on the flavors of ginger and cardamom.
Can I Use Ginger Powder And Cardamom Powder For This Recipe?
I do not use ginger powder as I find it way too strong and it loses many of its beneficial properties while it is being dried and powdered, so I would not recommend it, however, cardamom powder can be used instead of entire cardamoms. For this recipe you will probably need ¼ teaspoon of it, however, I would suggest starting with a very small amount and increase to taste.
Can I Skip The Sugar In This Recipe?
Yes, you surely can! This recipe adds sugar at the end, therefore which can be omitted or reduced, as preferred.
Can I Use Brown Sugar Instead Of White Sugar?
This tea calls for white sugar, like most teas! It is however up to your preference.
You will love this recipe as it tastes real; this is cutting chai in all its glory!
Enjoy it with some biscuits during the afternoon and be transported to the Queen’s Necklace with every sip!
~~ Use your ginger to make this great and easy Schezwan Sauce
Homemade Masala Chai Recipe
- 1 tablespoon Ginger Fresh and Chopped
- 10 Cardamoms
- 2 tablespoon Black Tea I used Assam
- 250 ml Water 1 cup
- 50 ml Semi-Skimmed Milk 2 oz – adjust the quantity according to taste
- 1 tablespoon White Sugar – adjust the quantity according to taste
- In a mortar, using the pestle, crush the fresh ginger and cardamom pods until the seeds are lightly crushed and you can see the threads of the ginger. Should you not have a pestle and mortar, you can lightly grind these in an upside-down blender.
- Add the ginger, cardamom, tea, and water to a pot and bring to the boil; once it boils, reduce the heat to low and allow to simmer gently for 10 minutes.
- Add the milk and sugar, mix well, bring back to the boil, and allow to simmer for a further minute or two.
- Strain the cutting chai using a mesh strainer; using a spoon, lightly press the tea, cardamom, and ginger after straining to get the extra flavor out of them.
- Serve hot with some afternoon treats! Enjoy!