If you’ve had the pleasure of visiting India, you’ll no doubt have had the pleasure of tasting masala chai too.
Of course the real thing is nothing like what’s served in our High Street coffee shops; it’s a fifth of the size for a start. So to recreate that creamy, spicy pick-me-up, here’s our favourite recipe…
- 1 tablespoon loose-leaf Assam tea
- 150ml condensed milk
- 1/4 teaspoon of mixed ground ground ginger, cinnamon and nutmeg
- 1 crushed peppercorn
- 2 cardamom pods
How to make
Make sure you buy some good quality loose-leaf Assam tea – this will have plenty of flavour and won’t be overpowered by the spices.
Boil 150ml of condensed milk with 150ml of water in a pan.
Add the combined spices, a single crushed peppercorn and two cardamom pods to your simmering pan of milk.
Stir gently for a good ten minutes and allow to steep.
Add a tablespoon of tea and simmer for a further three minutes.
Pour the contents through a strainer into your daintiest bone china or glass cups, and enjoy the drink with a friend.
If all else fails, you could of course cheat and buy spiced chai teabags from the supermarket, but where’s the fun in that?!
Pour the chai latte through the strainer several times to get a frothier drink.
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