Masala Chai - Authentic Spiced Chai Recipe

Authentic Spiced Chai Recipe (Masala Chai)

Are you a fan of tea? So am I, in this article, I will show you how to make Masala Chai. Chai is a Swahili word meaning Tea. Masala chai would be great for breakfast or any other occasions you might have planned out for your family and friends. A great delicacy to accompany it would be a homemade Mahamri.

This recipe guides you through making a warming and flavorful cup of Masala Chai, a traditional Indian beverage made with spices, ginger, and milk. This beverage is common in Kenya, especially in the coastal regions of Kenya.

Key Features Of Masala Chai:

Uses whole spices for a balanced and subtle flavour extraction. The spices I used can be used naturally by getting the ingredients from your local market.
Offers variations for customization and substitution. If you feel like you want to add or subtract anything from the recipe to make your variation, then go for it.
Includes tips for achieving the perfect cup and creating froth.

Ingredients For Masala Chai:

Tea:
- 2 strong black tea bags (Pakistani/Indian brands recommended). You can get these from your local supermarket.
- OR 2 tablespoons loose black tea leaves (adjust based on strength). To get a stronger version, then you would need to use more than 2 tablespoons, but be careful not to use excess an amount.
Spices:
- 1 inch cinnamon stick
- 3 cloves
- 4 green cardamom pods
- 4-5 black peppercorns (optional)
- 1/2 teaspoon fennel seeds (optional)
Milk:
- 1 cup whole milk (or desired alternative)
Sweetener:
- 1-2 tablespoons turbinado sugar (or preferred sweetener)
Ginger:
- 1-inch ginger root, sliced (adjust for desired strength)

Instructions on How To Make Masala Chai:

Bring water to a boil: In a saucepan, heat 1 cup of water over high heat.
Add spices and ginger: Once the water is boiling, add the cinnamon stick, cloves, cardamom pods, black peppercorns (if using), and fennel seeds (if using). Let these spices simmer for 2 minutes.
Steep tea: Add the tea bags or loose tea leaves and reduce heat to medium-low. Simmer for 5 minutes, allowing the tea to infuse.
Add milk and simmer: Add the milk and sugar and bring to a gentle boil. Reduce heat and simmer for 5-7 minutes, or until the desired level of milk reduction is reached.
Boil for froth (optional): Briefly increase heat to high and bring to a rolling boil for 1 minute (optional, for a slightly cooked milk taste and froth).
Strain and serve: Pour the chai through a strainer into cups, discarding the spices and tea bags. Enjoy hot!

Tips:

Crushed spices: For a stronger spice flavour, lightly crush the whole spices using a mortar and pestle before adding them to the water.
Ground spices: Substitute 1/2 teaspoon each of ground cinnamon, cloves, and cardamom for the whole spices, but be aware the flavour may be stronger.
Milk alternatives: Experiment with plant-based milk options like soy milk, oat milk, or coconut milk.
Sweetener: Adjust the amount of sugar to your preference. Honey or maple syrup can be added after removing from heat.
Frothing: Use a milk frother for a more pronounced frothy texture.

Variations:

Lighter chai: Use a smaller amount (1/4 cup) of evaporated milk with whole milk and simmer for a shorter time.
Additional spices: Experiment with star anise, nutmeg, or saffron for a different flavour profile.

What Masala Chai Can Be Served With

There are plenty of delicacies that can be served with Masala Chai. Some of these delicacies include the following;

Homemade Mahamri that can be easily made at home using simple ingredients.
Homemade bread spread with butter and peanut butter.
Roasted groundnuts can be an addition to this beverage.
Homemade Chapatis.
Boiled corn or roasted corn

Enjoy this delicious and authentic cup of Masala Chai!

If you love the recipe, let me know in the comments section of this article. Remember to share the recipe with your family and friends to help us reach a greater audience. Send me a pic or video of the Masala Chai you prepared at home using our recipe and I will feature it on the blog.

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