Masala Chai is a sweet spiced milk tea from India. It has been our breakfast favourite for years. But it was not until my backpacking trip to India did I fully appreciate how aromatic it can be.
Masala Chai is very popular in India. It is served on every breakfast stand, street market, restaurants and guesthouse. The street stands usually have good tea, where it is simmered in a big pot all day long and served in a simple glass or paper cup. You stand nearby, drink it like a shot or chat it through with friends , give back your glass and move on.
However the most impressive Masala Chai I found is the railway Chai. Whenever the train comes to a long halt, the tea boy would carry his shining aluminium kettle inside compartments and sell Chai in terracotta cups. The rich and strong favour from the railway Chai is addictive. I started looking forward to it when a train station came into the view, rushed to get the Rupee change ready and hoped to grab the first tea boy passing by.
This recipe is from the host of my guesthouse in Udaipur. It serves 4-5 cups.
- 6 cardamon pods
- 3 slice of fresh ginger
- 3cm cinnamon stick
- 2 tea bags or 3 teaspoons of loose black tea
- 65g sugar
- 100ml milk
- Smash the spices with side of a knife or with mortar and pestle
- Put the spices in a pot, pour 1L water into the pot, bring it to boil and let it simmer for 10min.
- Put in the tea, bring the water to boil and let it simmer for another 5 min
- Add sugar and milk, bring the water to boil again. The amount of sugar and milk could be adjusted to personal preference.
- Pour the tea through a tea strainer and serve hot
Even we are at home, we can still experience the world through food. Where do you find your favourite Chai?