Masala is a type of spice in India, and chai is a beverage. Spiced tea with a kick.
Black tea is brewed with fragrant spices and traditionally served with milk in Masala Chai, as the name suggests.
Chai latte, as stated on menus, is a cup of hot spiced tea served with steamed milk or ladled over heated milk. As opposed to an imitation masala chai, a real masala chai is brewed with whole spices soaked in water or milk. As a result of the distinct variances in preparation methods, the flavors of the two products are noticeably dissimilar.
Organic loose black tea purchased in bulk from local grocery store is the finest option for this recipe. Each serving requires a heaping tablespoon of the mixture.
Because they are grown in India, Assam and Darjeeling are frequently used. Lipton Yellow Label, Taj Mahal, and PG Tips are among the most popular brands.
Some families choose to make their own tea blends in order to produce a unique flavor. I was captivated to observe street vendors prepare masala chai, as each one has a unique spice mix.
There was a lot of spice in Indian chai. I saw the most use of:
A small pot with 1 cup of water should be filled with crushed cardamom pods, whole cloves, star anise, and peppercorns. Add black tea, ginger, and cinnamon. I prefer to muddle the ginger in the kettle rather than chopping it up in a mortar and pestle.
Take a pot of water to a boil, turn the heat off, and let the tea steep for at least 10 minutes or more. The longer, the better the taste!
Add your preferred kind of milk to the mix. Turn off the heat and bring the mixture back to a simmer.
Stir in your preferred sweetener, taste, and add more sweetener if necessary to get desired sweetness. If it's too salty, you'll need to add additional sugar. A chai glass or mug is all that is needed.
Learn Latte Art - for more related resources.
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