I first posted about chai my way in March 2012. I have since had requests for the exact recipe of my masala chai blend. Though I usually mix it based on smell, rather than any set measure, I’ve finally got around to measuring and recording the recipe. Having said that, you should feel free to amend this as you desire, I’d recommend trying it first though. Common additions include black peppercorns and ginger granules. As far as I can tell, the vanilla is hardly traditional, so you could drop that if you’d like. I usually use a bean that I‘ve had sitting in my vanilla sugar jar for a while.
Makes about 2 cups of masala chai
|1-2||cups||strong loose leaf black tea|
Pound the star anise in a mortar and pestle. Add the cloves and pound till they are broken up. Add the cardamon and repeat. Break in the cinnamon and pound till all the spices are coursley ground and transfer the spices to the container in which you will store your tea. Cut open the vanilla bean and scrape out the seeds then cut the bean itself into small pieces. Add the tea leaves, vanilla seeds and vanilla pieces to the storage container, ensuring the vanilla is well distributed. Shape to thoroughly combine.
To brew one cup of chai
Place all ingredients in a small saucepan and heat gently until the milk has taken on the colour of the tea and it smells fragrant. Pour the tea througha strainer into you waiting mug and serve. Be careful, it will be very hot. Feel free to top up your glass with water, it makes a very rich brew.