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A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.
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A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
This indian recipe takes 15 minutes to prepare and yields 4 servings. At 100 calories per serving with 4.51g of protein, it's a beginner-friendly recipe perfect for beverage or breakfast or snack.
Substitute whole milk with a creamy plant-based milk like oat milk or soy milk. Add the plant-based milk in the last minute of cooking to prevent it from splitting.
Replace sugar with powdered jaggery for a more earthy sweetness. Important: add the jaggery after turning off the heat and straining the chai to prevent the milk from curdling.
Add other aromatic ingredients like a stalk of bruised lemongrass, a few fennel seeds, or a star anise along with the other spices for a different flavor profile.
Ginger and cloves are known to stimulate digestion and soothe the stomach, helping to reduce nausea and bloating.
The active compounds in ginger (gingerol) and cloves (eugenol) have powerful anti-inflammatory effects that can help reduce pain and inflammation in the body.
Spices like cinnamon and cloves have antibacterial and antifungal properties that can help strengthen the immune system and fight off common infections.
Black tea and the array of spices are packed with antioxidants, which help combat oxidative stress and protect cells from damage.
One cup of this Masala Chai, made with whole milk and sugar, contains approximately 95-105 calories. The calorie count can vary based on the type of milk and amount of sweetener used.
Masala Chai can be a healthy beverage. The spices used, such as ginger, cardamom, and cinnamon, are known for their anti-inflammatory, digestive, and antioxidant properties. However, it does contain caffeine and sugar, so it's best consumed in moderation.
Yes, absolutely. You can replace the whole milk with a creamy, unsweetened plant-based milk like oat, soy, or almond milk. Oat milk works particularly well as it creates a rich, creamy texture similar to dairy milk.
A strong, robust black tea is best to ensure the tea flavor isn't overpowered by the milk and spices. Assam CTC (Crush, Tear, Curl) tea is the most traditional and popular choice. English Breakfast or any other strong loose-leaf black tea also works well.
Yes. You can grind a larger batch of the whole spices (cardamom, cinnamon, cloves, peppercorns) into a coarse powder and store it in an airtight container. Use about 1/2 to 1 teaspoon of this pre-made masala per cup of chai. However, always use fresh ginger for the best flavor.
Milk can curdle due to the acidity and impurities sometimes found in jaggery, especially when added to boiling liquid. To prevent this, always turn off the heat and let the chai cool for a minute before stirring in powdered jaggery.