Clem's Masala Chai

 

Masala chai comes from the Indian sub-continent and has to be a relative new drink because large-scale production of tea came to India in the 1820s from China during the hegemony of the British East India company. Tea-drinking was encouraged and eventually a spiced form of the brew developed. Masala means spice mix and chai means tea (derived from the Chinese term for tea: cha). Thus, when you see the drink described as Chai tea (tea tea), you will know that the terminology is not correct, to wit:

 

Various forms of masala chai are found in India, Pakistan and the surrounding regions. The basic spices used are: ginger, green cardamom pods, cloves, cinnamon quills and more optionally than not, black pepper corns, and nutmeg shavings. Sugar is typically added to result in a sweetened concoction. A dash of salt is sometimes added. The tea used is most commonly black loose leaf tea (CTC [Crush; Tear; Curl - referring to the processing used] tea is usually chosen as this gives a strong black tea). The variations in chai is a result of which and how many spices are used.

I find that the most variant form, is Kashmiri Chai for which green tea and baking soda is used (to move the pH of the brew towards alkalinity when the phenolphthalein-like compound in the brew from tea changes colour to a dark maroon, ultimately giving a pinkish hue to making Kashimiri Chai after milk is added).

Here is how I make my chai:

INGREDIENTS

For a two cup brew

  • 3 - 4 pods of green cardamom; crushed
  • A few centimetres of cinnamon quill
  • 3 - 4 cloves
  • A thumb-size portion of ginger root; crushed
  • 2 teaspoons of loose leaf black tea
  • Whole milk
    (a 1:1 milk:water mix [see below] is used in my concoction but an all-milk chai is also common)
  • Sugar to taste



METHOD

  • Add one cup of water to a saucepan and bring to the boil with the spices;
  • Let the spices steep for a couple of minutes;
  • Add the tea leaves;
  • Let the tea steep under a rolling boil for a couple of minutes;
  • Add one cup of whole milk;
  • Adjust the heat and rolling boil the brew for a couple of minutes,
    Let the milk foam but take care not to let it boil over the saucepan;
  • At the end of the brew, remove the spices by straining through a sieve into a cup.


My masala chai and its main ingredients
 

 

 

Enjoy your masala chai!

 

www.clemkuek.com

 

13 March 2024
 

 



Created by Clem Kuek