My favourite masala chai. Spicy, deeply aromatic with a touch of that caramel warmth. Nothing like a hot mug of masala chai on a cozy day or an iced chai in the summer!
What is Masala Chai?
Masala chai is a beverage from South Asia and the one I have here largely follows the Indian version. It is a spiced milk tea made from simmering milk, water, tea and whole spices together. This magical concoction creates a drink that is aromatic, spicy, and smoothly milky. It is usually served hot but you can also have it cold or on a bed of ice!
The Inspiration: East is East
My favourite chai is from East is East, a restaurant in Vancouver that I go as often as I can which usually means 1-2 visits a week. I know, it’s a problem, but a good one. When I still lived in Vancouver, picking up a chai here was my weekend routine. I would grab a cup and then go stroll down Main St and spend the day at my favourite vinyl shops, poring through the stacks.
But since I moved to Greece, I am now 10000km from it so I had to find a way to recreate it here! It took a couple tries and I can’t say that it is just like it but I think it is pretty darn close! I even asked a few friends to try it out and they also said it’s pretty similar to the East is East version!
Spices in Masala Chai:
- Fresh ginger
How to Make Masala Chai
It is so simple, you could have authentic masala chai in a quick 30 minutes. I recommend making a large batch and storing it in the fridge so that you have this on hand whenever the craving hits!
- Bring water and milk to a simmer in a pot
- Add spices and fresh ginger, simmer for 20 minutes
- Add the tea bags/loose leaf tea, steep for 15 minutes
- Strain into mugs, add sugar to taste and done!
More beverage recipes:
My Favourite Masala Chai
- 2 cups water
- 2 cups milk
- 4 cinnamon sticks
- 8 green cardamom pods crushed
- 8 cloves
- 3 pinches anise
- 4 slices fresh ginger ~4cm diameter, 2-3mm thick
- 4 black tea bags
- sugar to taste
- In a pot, bring water and milk to a simmer.
- Add in all spices and fresh ginger, continue to simmer on low for 20 minutes with the lid on. Near the end, the cinnamon sticks should start to open up and this is exactly what we want!
- Add the tea bags, steep for 15 minutes on low heat with the lid on.
- Remove from heat, strain into mugs and add sugar to taste.
Did you make this recipe?
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