Chai Tea, making the Chai Masala

Chai Tea, making the Chai Masala becomes as ritualistic as grinding coffee first thing in the morning. A masala is any of the many spice mixes used in Indian cuisine. This spice mixture of black tea, peppercorns, cloves, cardamomum seeds, cinnamon, and ginger is the ¨chai masala¨.

    Preparation

1. Place peppercorns, cloves, cardamomum seeds, and cinnamon in a mortar and pestle and crush and grind a few times. Best to grind the black peppercorns and cloves first, then add the cardamomum seeds, then the cinnamon. I avoid using a coffee grinder as the masala will be too fine like a powder.
2. In a sauce pan bring water to boil then add the chai masala and sliced ginger.
3. Boil for 3-4 minutes, the quickly add sugar, black tea, and milk.
4. The milk will cool the mixture, just as it begins to boil a second time, remove from heat………….. Let the tea infuse for 2-3 minutes, then strain into your cup.

    Chefs Notes

The masala is best as a coarse grind rather than a powder.  Avoid boiling the tea as it will become bitter. In the evening, for a non-caffeinated chai, substitute Rooibois for the black tea. You can prepare a larger amount of masala in advance and store in an airtight container.