HOW TO MAKE CHAI (QUICK & EASY VERSION)
No beverage is more synonymous with the distinct flavors of India as Chai Tea or “Masala Chai.” It’s readily available and intoxicatingly delicious. The ten cent cups of chai I purchased on the train from Mumbai to Goa far were superior to any knock-off recipe done by a Western coffee chain (it who shall not be named).
“Masala Chai” literally translates to “spiced tea” in Hindi, and can be prepared in various fashions and for different reasons.
Where I’ve been working in Goa, at YogaGypsys, chai tea has been served twice a day: once in the morning, and once in the afternoon (as a post-break stimulant). But as I’ve experienced more of India, I’ve noticed masala chai being consumed at various intervals of the day. So whenever you’ve got a hankering, it’s time for chai!
Here’s a 5-minute recipe to get you started in the world of making your own masala chai.
Yield: 4 Cups of Chai
- 3 cups of water
- 4 teaspoons black tea
- a small cube of ginger (1 inch cubed/2 cm cubed)
- 4 teaspoons of sugar (or more)
- 2 cups of milk
Add water and black tea in pot, place on stove on maximum temperature.
While the water is heating, prepare ginger by peeling and crushing.
Add ginger and sugar to tea. Let boil for one minute.
Add milk and bring to a boil again, constantly stirring.
Once all ingredients together have reached a boiling point, remove from heat. Let sit for two minutes.
Pour tea mixture into mugs, using a small strainer to block tealeaves and ginger.
For a more complex flavor, try incorporating other spices: cinnamon bark, cardamom pods or whole cloves. Sugar can be substituted for honey. Soymilk can be used as a replacement to regular milk.