Indian chai masala

Adapted from LMU München. This chai Serves 2.

Ingredients:

  • 1 cup milk (I used ⅔ cup of half and half)
  • 1 cup water
  • 2 Black tea bags (looseleaf preferable)
  • 5 cardamom pods
  • Cloves (didn’t have, grated some cinnamon stick instead)
  • sugar, to taste

Directions:

In a saucepan, heat 1 cup milk and 1 cup water on low heat, together with 5 cardamom pods and a few cloves. Then, add a black tea (best looseleaf is Indian or African) and cook over medium heat until the color is a caramel-brown. Add sugar to taste, bring to a boil again, and enjoy on a rainy day with savory pastries!

Fun Fact: “In many Indo-Aryan languages, chai or cha is the word for tea. This comes from the Persian چای chay, which originated from the Chinese word for tea 茶 chá.” (Wikipedia) Hearing about masala chai in grad school, I always thought it peculiar how similar the word sounded to the Mandarin word. If I really wanted to up my game, masala chai is “traditionally prepared as a decoction of green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves” (Wiki).

~Jessica

2 comments on “Indian chai masala

  1. […] Breakfast: overnight oats with masala chai […]

    Like

  2. I will have to make it myself, too. I have always thought it is really difficult to make it from scratch 😉

    Like

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