Masala Chai! It’s simple, warm, delicious, and ready in a few minutes! Winter months are incomplete without this hot cup of delight, enclosed within the palms, warming our chilled fingers as well as our insides! The fragrant spices weave magic into the cup, and wholesome Verka Milk provides goodness and depth! Here is my favourite blend of the true, traditional ‘chai-garam’!
- 2 green elaichi
- 5 cloves (laung)
- 1-inch piece of cinnamon
- ½ inch piece of ginger, crushed
- 1½ cup Verka Milk
- 5-6 peppercorns
- Sugar to taste
- 1½ – 2 tbsp tea leaves
- Take 3 cups of water in a pan.
- Crush the peppercorns, elaichi, cinnamon, and cloves. Add them to the water along with the ginger.
- Cover, simmer for 1-2 minutes, then add tea leaves and bring to a gentle boil.
- Add Verka Milk and sugar and heat further until the tea gets the desired colour.
- Strain into warmed glasses or cups and serve piping hot.
Note: A pinch of ‘ajwain’ is a delightful add-on to a masala tea. The water to milk ratio can be changed to suit individual tastes. The flavour will be vastly improved if you use whole peppercorns and not powdered pepper. For an earthy drink, replace the sugar with jaggery (gur). For a milder version of “chai”, turn off the heat after adding the tea leaves. Cover and keep the mixture for 3-4 minutes prior to straining.