At all of India’s roadside stalls, Masala Chai is served already sweetened. I have added about 1 teaspoon sugar per cup in this recipe, which makes the tea just mildly sweet. You may double that amount, if you prefer.
Recipe information
Yield
serves 4
Ingredients
1/16 teaspoon cinnamon powder
1/16 teaspoon clove powder
1/16 teaspoon cardamom powder (if you do not have it, throw in 4 cardamom pods)
1/16 teaspoon ginger powder
4–5 generous grinds of the pepper grinder
3 tea bags of good, unflavored black tea (I use PG Tips)
2 cups whole milk
4 teaspoons sugar
Preparation
Put 3 cups water in a pan. Add the cinnamon, clove, cardamom, ginger, pepper, and tea bags. Bring to a boil. Cover, turn heat to very, very low, and simmer gently for 10 minutes. Add the milk and sugar. Stir and bring to a simmer. Pour through a fine strainer and serve.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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