Recipes - Masala Chai
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INGREDIENTS DIRECTIONS Spice mix (makes 6 portions) 2 tbsp green cardamom seeds, (keep opened pods) 1 tbsp ground cinnamon (or equiv. stick) 0.5 tsp black peppercorns 1.5 tsp fennel seeds 1 tsp anise seed 1 tsp fennugreek seeds 1 tsp ground ginger 0.25 tsp salt 175 g light brown sugar Liquids (makes 1 portion) 500 mL 2% milk 650 mL water 4-5 large, whole star anise 2.5 tsp loose tea, or 3 tea bags orange pekoe tea or other black tea (Typhoo brand) Equipment: • mortar and pestle or an electric coffee/spice grinder o r blender • 2 medium pots (one each for milk and tea portions) • 1 large pot (for combined milk and tea portions) • cheese cloth and large sieve • metal-mesh coffee lter or ne-mesh sieve The ingredients for the spice mix will make 6 portions, where 1 portion will make ~1 litre of masala chai tea. Spice preparation: Grind dry ingredients with mortar and pestle or coffee/spice grinder until nely powdered. If using electric grinder/blender, take care not to overload. Pause and shake often to redistribute ingredients between pulse grinding. Divide mix in 6 equal portions. Prepare water: • In a pot, add star anise to water and bring hard boil for 5-10 minutes or until water has taken on a rust-red colour. • Add tea, let boil for a minute or two then let simmer lightly whil e preparing the milk portion. • Remove from heat when milk and spice portion are complete Prepare milk: • In a pot, add ground spice mix to milk. • Bring milk a boil, stirring frequently . T ake care not to let it scald or boil over . • Let simmer for 5-10 minutes to let avours infuse. Again, stir frequently . • Remove from heat. Combine milk and tea: • Pour milk through 2- 4 layers of c heesecloth in a lar ge sieve into a large pot to catch the coarse spice particulate. Discard cheesecloth after. • Pour milk back into original pot through metal-mesh coffee lter or ne mesh sieve to catch the ner particultes. Repeat as desired. • Final step is adding the tea. Remove tea bags and pour through siev e to catch star anise. Serve hot if desired, or chill in fridge and serve cold. Masala Chai Tea
Transcript of Recipes - Masala Chai
INGREDIENTS DIRECTIONS
Spice mix (makes 6 portions)
2 tbsp green cardamom
seeds, (keep opened
pods)
1 tbsp ground cinnamon
(or equiv. stick)
0.5 tsp black peppercorns
1.5 tsp fennel seeds
1 tsp anise seed
1 tsp fennugreek seeds
1 tsp ground ginger
0.25 tsp salt
175 g light brown sugar
Liquids (makes 1 portion)
500 mL 2% milk
650 mL water
4-5 large, whole star anise
2.5 tsp loose tea, or
3 tea bags
orange pekoe tea or
other black tea
(Typhoo brand)
Equipment:
• mortar and pestle or an electric coffee/spice grinder or blender
• 2 medium pots (one each for milk and tea portions)
• 1 large pot (for combined milk and tea portions)
• cheese cloth and large sieve
• metal-mesh coffee lter or ne-mesh sieve
The ingredients for the spice mix will make 6 portions, where 1 portion will
make ~1 litre of masala chai tea.
Spice preparation:
Grind dry ingredients with mortar and pestle or coffee/spice grinder until nely
powdered. If using electric grinder/blender, take care not to overload. Pause
and shake often to redistribute ingredients between pulse grinding.
Divide mix in 6 equal portions.
Prepare water:
• In a pot, add star anise to water and bring hard boil for 5-10 minutes or
until water has taken on a rust-red colour.
• Add tea, let boil for a minute or two then let simmer lightly while preparing
the milk portion.
• Remove from heat when milk and spice portion are complete
Prepare milk:
• In a pot, add ground spice mix to milk.
• Bring milk a boil, stirring frequently. Take care not to let it scald or boil over.
• Let simmer for 5-10 minutes to let avours infuse. Again, stir frequently.
• Remove from heat.
Combine milk and tea:
• Pour milk through 2-4 layers of cheesecloth in a large sieve into a large pot
to catch the coarse spice particulate. Discard cheesecloth after.
• Pour milk back into original pot through metal-mesh coffee lter or ne
mesh sieve to catch the ner particultes. Repeat as desired.
• Final step is adding the tea. Remove tea bags and pour through sieve to
catch star anise.
Serve hot if desired, or chill in fridge and serve cold.
Masala Chai Tea
