There are quite a few variations of how to make a cup of chai, some like it extra creamy and others like me, like it a bit less creamy. The spices used in the chai can also be modified to taste. The basic spices that are used in Punjabi tea are Cardamom and Cloves beyond that you can add Cinnamon, Ginger, Anise, fennel and so much more.
Just like spices, there are many ways to pronounce Chai/Cha as well! some of the common names for Indian Masala chai are:
Punjabi - Cha
Hindi - Chai
English - Tea
North America - Chai Latte or Chai Tea Latte (makes no sense when you think about it)
To start off you will need the basic chai masala which you can blend yourself or purchase one that is already preblended. If you can find the preblended in finer tea shops or online.
The basic ingredients that I use are:
Cloves
Cardamom
Fennel
Cinnamon
Fresh Ginger
If you like your ingredients to be fresh then you can use a mortar and pestle to crush them when you are ready to make tea or you can also prepare them ahead of time by grounding them using a coffee grounder or a food processer then simply put them in an airtight container to seal in freshness.
Recipe for 2 cups of Cha:
1. Add 2 cups of water to a pot
2. Add in fresh ginger
3. Add about 1-1.5 tsp of prepared chai masala (depending on how strong you like the taste), 4. Add in 1 black tea or orange pekoe tea bag and bring to a boil.
Let it boil for 3-4 minutes or longer if you prefer a strong taste
5. Once boiled for a few minutes then add in milk approximately 1-4 of a cup or a splash of cream (also sweetener of choice if preferred).
6. Bring it to another gentle boil.
7. Strain and pour into your favourite tea cups. I like mine to be frothed so I simply use a milk frother to froth it up.
Tea drinker? Let me know how you make yours in the comments below.
