Masala Tea (Chai)
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India
Known as an Indian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 12 black peppercorn -- optional
- 1 stick cinnamon -- (3 inch)
- 12 teaspoons sugar -- or to taste
- 6 whole green cardamom pods
- 6 cups cold water
- 6 teaspoons leaf tea -- (heaping) -or-
- 9 teaspoons bags -- (orange pekoe)
- 4 whole cloves
- 1/3 cup milk -- or to taste
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Method
Chef Wood
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- Combine water and milk in a deep pan, and bring to a boil. Add the spices and sugar. Stir to blend, and turn off the heat. Cover the pan and let the spices soak for at least 10 minutes. Add the tea leaves or tea bags and bring the water to a second boil. Reduce heat and simmer, covered, for 5 minutes. Uncover, check the color and taste, and if desired add more milk and sugar. Strain the tea into a warm teapot and serve immediately. Note: This is the way traditional spiced tea is made. You may, however, omit the milk or sugar, or both, in which case reduce the quantity of tea to 2 heaping teaspoons or 3 tea bags.
Plating
Cookware for this recipe
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Saucepan
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Blender
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Wooden spoon
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Sieve