November in London. We all feel a bit snuffly and may feel like staying under the duvet till March.
This spicy masala chai is easy to prepare. It will clear your head, and give you a lovely warm glow.
Based on this recipe from Anjum Anand; I didn’t have all the spices, so used the following:
10 cardamom pods
1/2 teaspoon ground ginger
Small piece cinnamon stick
5 or 6 cloves
Small Bag Revels (to serve)
To make a pot of masala chai:
- Lightly crush the cardamom pods; place with rest of the spices in saucepan, with water and milk if you are using.
- Bring to boil; simmer for about ten minutes
- Pour over tea and serve
You can use any black tea, loose leaf or bag. Something robust like Assam ideal. I used loose leaf Yunnan (from Twinings), which is Chinese, so not very authentically Indian, but it worked really well.
I don’t usually drink tea with milk, but for masala chai, it is usual to add milk.
A small spoon of sugar works well to enhance the flavours and sweeten any bitterness.
You can improvise with the types and quantities of spices, depending on your preference and what is to hand. Try and get the cardamom and ginger at least, for their warming qualities.
This is just lovely. I have tried spiced teas in a bag, and a loose leaf blend, but boiling the spices from scratch made a real difference, with warm, intense flavours, and the smell was divine.
I enjoyed a pot of this masala chai following my recent autumnal walk in London.
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