Organic Apoteke Masala Chai Recipe
Masala tea or masala chai is one of the favorite drinks among Indians especially during the monsoon and cold winters. It is believed that it keeps the body warm and clears up blocked sinus.
Masala means a mixture of spices and most Indian grandmothers have their secret Chai Masala. I shall be sharing my grandmothers secret blend, but you are encouraged to play with the ratio of spice to get that perfect flavour that works for you.
There are 2 ways to make Masala Chai, you either grind the spice fresh and use immediately or if you are a regular chai drinker like me, you can premake the masala mix and store for up to 2 weeks. For Vata and Kapha types who need a hot drink often during the winter, I do recommend the second method as it saves time daily. Although my grandmother did grind her chai spice freshly every day.
In this recipe I shall first show you how to make the Masala which can be used fresh or stored. This will be followed by how to make the chai.
- Green cardamoms (elaichi) - 2 pods
- Cinnamon (dalchini) 1 x 1cm stick (or 1/2 teaspoon powder
- Star anise (chakra pool) 2 petals of the flower
- pinch of black pepper
- 2 petals star flower or star anise (chakri phool)
- Roast the above spice on low heat in a thick based pan for a minute. Grind in spice or coffee grinder.
To make masala for storage follow the same method, just multiply the ingredients by 10. That way you will have masala for 10 days.
Tea Ingredients for 1 large cup
- 1/4 thumb size ginger roughly ground
- 2 cups of boiling water
- 1 x Tea bags or 1 tablespoon loose tea leaves (You can used Redbush, Green Tea or Black Tea)
- 1/4 cup almond, soy or rice milk.
- Bring water to a boil.
- Add crushed ginger and allow to simmer for 1 minute
- Add teabags or tea leaves.
- Add 1 teaspoon of Masala Spice
- Allow to simmer for 3 minutes
- Add milk, simmer for 1 minute more.
- Then take off heat and carefully strain tea into a cup.
Sweeten with sweetener most appropriate for you. Enjoy.