Hot off the stove, a fresh batch of my Masala chai (spiced tea) and the kitchen smells heavenly, it always makes me feel like I have been transported to a Yogi ashram in India.
The quantities are infinitely adaptable, so you can add more of the things you like and less of what you don’t. But however you make it, it’s amazingly good for you.
For each litre of water
- 2 Vanilla Beans, split and scrape out the seeds
- 10 whole cloves
- 16 green cardamom pods (bruise in mortar and pestle)
- 16 black peppercorns
- 2 cinnamon sticks
- 1 Star Anise
- 4 slices of fresh ginger – I use a whole thumb
- 2 tsp black tea or two tea bags
- 2 cups milk, soy/ condensed milk – (optional)
- Honey to taste
- fresh finely grated nutmeg
Method
In a pot, add the vanilla bean and ginger to the water and bring to the boil. Then add the spices. Simmer for 30-40 minutes – top up with water as you go. You can let the spices sit in the water for a few hours or overnight – it can take a little experimenting to get the flavours you like. Add tea, steep for 1-2 minutes, then add milk/ condensed milk and heat. If you have not used Condensed milk then serve with honey and sprinkle with freshly grated nutmeg.
The mix keeps in the fridge airtight without milk for up to 2 weeks, or a few days with milk.
Styled and Photographed by Nadine Shaw