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While water is heating, crush spices using a mortar and pestle or a coffee/spice grinder.Add the crushed spices to the water. I definitely do not think that the chai will keep well in growlers. It would certainly have to be refrigerated to prevent spoilage. Also, having refrigerated the chai and reheated it in the past, the flavors change quite a bit (and, at least to me, not in the best way). If you’d like to give it as I gift, I suggest making small jars of the chai masala, putting a little card in with the chai recipe (and a link to the blog, please!), and to make it pretty, perhaps tying a piece of fresh or dried ginger and some fresh or dried lemongrass stalks in a decorative way. You can make Masala Chai with freshly crushing the whole spices when making tea or using a Chai Masala Powder. The recipe was passed down in grams, I’ve tried to convert it into conventional measurements, but please be aware that the conventional measurements are of the finely ground not the whole spices. Please note, you will get best results if you weigh the spices, it’s most accurate.
Easy step by step recipe for you to learn how to make authentic delicious homemade Indian chai from scratch. 10 minutes is all it takes to make a gorgeous cup of chai for you to sip and enjoy! Masala means a blend of various spices. Chai masala is the blend of spices that is commonly used to make masala chai. Some of the common spices that are added to chai are: What makes an authentic Masala Chai is the use of freshly ground whole spices.Fresh ginger, cardamom, cinnamon, cloves…all the flavorful warm spices. Lightly crush them and add them when boiling water for tea. You might hear people saying “Chai Tea” commonly in US. However “chai” translates to “tea”. So you are almost repeating the same word again 🙂 With regards to the grit, I hope you didn’t miss the instruction to strain the chai before drinking. I use a fine mesh strainer to strain the chai. Some spices always still slip through. In my family we lovingly refer to this as the chai dregs! I sort of think of it in the same way as Turkish or Greek coffee: some silt always gets left behind. I personally don’t enjoy the dregs, but my dad loves it, so when I’m drinking chai with him, he’ll finish my dregs. Otherwise, I try to leave behind as little actual chai as possible, when I ultimately wash the dregs down the sink! I hope that helps!Whether you’re taking a moment to ground yourself with a warm cuppa or enjoying a soothing nightcap with your favourite friends, every tea lover needs a T2 teapot in their life. Measure and add your tea Depending on the size of your teapot and the strength you enjoy, measure the appropriate amount of loose-leaf tea or add the desired number of tea bags into the teapot.
Sugar - regular granulated sugar is commonly used to sweeten chai. You can use brown sugar or jaggery as well. This masala chai recipe is the perfect balance of spicy and sweet. And it comes together in just 25 minutes with 8 ingredients in 1 pot. What is Masala Chai?
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I really like the science note too. I was using low fat milk and it just was not as rich and spicy. Mystery solved, thank you! So another science question: why boil it twice? Does it release the flavors more? Also, I have an electric stove that takes a really long time to come to a boil…should I add the tea later so it does not steep too much? Adjust the spices you add to your taste. A few tries and you will know your preference. I like to make Chai Masala blend and have it handy for everyday use. The best way to brew masala chai is to is to use fresh, whole spices and crush or grind them down to release their full flavors. If you are using an already prepared Chai Masala Blend, you can skip the last 4 ingredients and just add fresh ginger to the tea. How to make Masala Chai?
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