What most people don’t know is that masala chai is a popularized drink by the british in India. The main ingredients for masala chai are water, loose tea and milk. There you have it. There are a lot of more ingredients that change from place to place, here is to name a few, cardamom, cinnamon, ginger, cloves, mint, and fennel seeds. Irrelevant to who or where the first masala chai was served the fact remains that Masala Chai is sipped by a billion people in India daily. When someone asks me “is masala chai good?” I mean there must be something about it that so many people drink it everyday. In India some working professionals drink chai several times a day, starting in the morning at home, next arriving at the office at the chaiwalas, next after the lunch break, and so on throughout the day when the opportunity arises. The longer the working day the more chai. It gives you a reason to gather with colleagues, friends, or family to have a cup of chai. There is no such occasion where chai is not served.
Traveling through India on a train is an excellent opportunity to try different varieties of masala chai. Each region is known for a particular type of masala chai. My favorite Chai of all times is the “Irani Chai”, a type of chai which takes about twenty minutes to prepare. The Irani Chai is definitely worth waiting for!
We make the type of Masala Chai which is most common in India. A little extra milk than usual to give it a creamy texture. Flavored with cardamom, Cloves, dried ginger, and cloves. Finally add brown sugar towards your liking, we prefer brown sugar over white.
For making four cups of Masala Chai: 3 Cups of water, bring to boil, add 1 tablespoon loose tea, add spices to taste, add sugar to taste, add 1 ½ cups for milk. Bring milk to boil and let simmer for 2 minutes. Strain into cups and serve.