Masala Chai Spiced Tea Catering 240 Tea Bags

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It accounts for evaporation. This means you won’t set out to make 2 cups and end up with half a cup.

To Serve Iced: Allow to cool, then store in the fridge until chilled. Top with ice cubes. More Pakistani & Indian Drinks You’ll Love Upon trying it, I noticed the more narrow the glass, the more frothy it gets (similar to how you need a narrow Turkish Ibrik to create froth on Turkish Coffee). Since most of us don’t have the hand-eye coordination of tea vendors, we can use a milk frother to create a similar effect. Tips for the perfect cup

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Fennel seeds – Optional, but I love how they make masala chai more vibrant. Some restaurants also use mint leaves which gives a similar, fresh flavor.

Place a saucepan over high heat and add water. If you’re using a larger pan, add an extra 1/4 cup water to account for the extra evaporation. Add the whole spices & ginger while the water is coming to a boil. Adding on to that, the spices in this recipe are balanced and not too pungent. Of course, you can customize each spice to your taste. But the base spice mix serves a neutral starting point so that no spice is overpowering. Masala chai (or Spiced Chai) is a traditional Indian tea made with spices, ginger, and milk. Though Masala Chai isn’t as popular in Pakistani culture as it is in Indian culture, growing up as a South Asian in America, I’ve had countless cups. Masala chai elevates a regular cup of chai with spices, making it even more relaxing, calming, and soothing to the senses. This article from Diaspora Co. showcases the history and evolution of Masala Chai. Chai vs Masala ChaiThis is truly the best thing I have drank in a long time. I plan to make it every day now! Thank you so much for the recipe and all the information!” Jen Why this recipe?

The type of tea you use is extremely important to the overall flavor. I usually use Tapal tea, but this may be more because we’re used to it than for its quality. I usually use the whole spices as-is for ease and because I find the long brew time is enough to extract their flavor. But I have tried grinding them and it does slightly increase their pungency. Yes, Chai Tea is a redundant term. (My friend Kathryn’s PSA on phrases like “Chai Tea” and “Chai-Spiced” explains it best.) But I do think that Chai Tea, initially a rendition on masala chai, has evolved into its own drink. When I think of Chai Tea or Chai Tea Lattes, I think of the coffee shop drink made with concentrated Chai flavor. It’s so different from traditional Indian Masala Chai, that it can safely be categorized as a completely different drink.

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On the other hand, Chai Tea is made with steamed milk and has a more watered down yet sharp flavor (which comes from concentrate or powder). Masala Chai is typically not manually frothed while a Chai Tea Latte is distinctly frothy. Masala Chai Ingredients For a slightly stronger flavor of the whole spices, roughly crush the spices using a mortar & pestle.

Sugar: Though a regular cup of chai is fine unsweetened, I find sweetener is critical to drawing out and balancing the spices of Masala Chai. I love using the less-processed turbinado (similar to demerarasugar) and adding it while making the chai. This way, it dissolves into the chai instead of settling down to the bottom of your cup. You can substitute with any sweetener of choice. If using honey or maple syrup, add it once you’ve taken it off the heat.

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For a lighter cup, sometimes I like to use a smaller quantity (~1/4 cup) of evaporated milk along with some whole milk. In this case, simmer for less time to keep it light. If the color is not deep enough or the chai is not strong enough after you’ve allowed the milk to simmer for a few minutes, feel free to add more tea bags/tea leaves. Chai started in India‚by infusing spices and tea leaves in milk. It's usually a recipe that's been passed down from mother to daughter, generation by generation. Each house will have its own chai flavour and this one's our favourite. Think cinnamon, clove and ginger. With the echoes of familiar tea and a flavour that lasts in your mouth.