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Masala Chai Recipe

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Here in the Postcards Home office we like to eat things, drink things and do things that take us back to our favourite places around the world. Too often when we try to replicate our favourite flavours from abroad it just doesn't quite compete, but the magic with masala chai is that you can play around with the recipe until it's just right.

Keep a pot of the spice mix on standby and next time someone pops over for a cuppa you can turn teatime up a notch. 

Ingredients for 2 to 3 cups:

  • 1 cinnamon stick, snapped into bits
  • 4 whole cloves
  • 2 cardamom pods (or about 16 seeds)
  • ½ teaspoon ground ginger
  • A pinch of black pepper
  • 1 or 2 tablespoons of granulated sugar or honey
  • 2 tablespoons of loose black tea or 4 tea bags snipped and emptied out
  • 3 cups of water
  • ½ cup of milk 

How to:

  • Use a pestle and mortar to crush the cloves, cardamom pods and cinnamon (a coffee grinder works perfectly)
  • Transfer the spices into a small saucepan, add the water, ginger and pepper and bring to a boil
  • Remove the saucepan from the heat, cover it and let the mix sit for 5 mins
  • Add the milk and sugar/honey to the pan and bring to a boil once more
  • Remove from the heat and add the loose tea
  • Cover and let the mix sit for 3 mins
  • Stir the chai, then pour through a strainer into your teacup

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