Masala chai (spiced tea) is slurped amidst the hustle and bustle on the streets of India. The Chai-walla starts early to allow the spices to infuse and simmer as the tea drinkers arrive blurry eyed. The spices can be smelt down the road. Along with the copious amounts of sugar, almost like a liquid cinnamon bun.
With one sip, you feel the warmth, the glow and the zing trickling down your throat as your mind and body awaken ready for the day ahead!
The tea is almost always made sugary and simmered longer than normal to allow the depth of flavours to infuse and the black tea to fully strengthen into a “karak” state.
For the perfect masala chai (spiced tea) add these warming winter spices to milk and water for an uplifting, comforting and soothing cuppa, packed full of sensual and aromatic spices.
Black tea, cinnamon, ginger, cardamom, cloves, nutmeg, star anise and black pepper 70 g.
Quick & Easy:
Add spice to a pan of milk and water, bring to the boil. Add sugar if desired. Let it simmer for 3-4 minutes whilst your kitchen fills with the aroma of the warm spices. Sieve or strain into a teapot or mug. (instructions are on the pack.