There's nothing as good as the perfect cup of Masala Chai whether it's in the middle of summer or for cozying up in the winter. Black tea is simmered with warming and fragrant spices and is best served with Parle-G biscuits or cake rusk for dipping.
Add the whole spices to a mortar and crush them lightly into smaller pieces.
In a small saucepan on high heat, pour in the water and add the spices. Bring the water to a boil and add the tea bags or leaves. Lower the heat to a medium to low setting and simmer for two minutes, or until the tea leaves and spices have released flavor and color. Then, pour in the milk.
Method one - Double Boil:Bring the chai to a boil on high heat, so that it starts aerating and bubbling to the top. Remove the pot from heat until the bubbles come down. Replace the pot on the burner and bring the chai back up again to a boil and remove from heat a second time until the bubbles go back down.Method two - Pulling ChaiAlternatively, use a small cup with a handle or ladle to scoop some of the chai and "pull" it while it’s simmering. Start by pouring in the chai at a low height and steadily move up higher while continuing to pour the chai back into the pot to create bubbles. Repeat a few times until the chai is bubbly.
Continue to simmer the chai until desired consistency and color, about 5-7 minutes. Some of the liquid will have evaporated by now, so the chai will be smooth and creamy. Remove the saucepan from heat.
Strain the chai with a sieve into glasses, mugs, or a tea pot. Mix in the sugar according to taste, and serve hot.
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Notes
Substitute all the spices with 1 teaspoon of chai masala.
Some other great additions to the masala are star anise, fennel seeds, and dried rose petals.
Use 2 parts water to 1 part milk - so for one cup of chai use one cup of water and half a cup of milk. Alternatively, for a creamier chai use 1 cup of water to 1 cup of milk. Then, simmer it until half of the liquid has evaporated and you're left with 1 perfect cup of masala chai. This makes it easy to scale for additional portions.
The amount of spices used is based off of high quality, single origin spices which are stronger in flavor and freshness. Adjust the quantity based off of quality of spices as well as preference.