Masala Chai is a spiced milk tea from India made with tea, milk, sweetener, and spices. There are no standard recipes, and the four main ingredients can be substituted. The spice selection varies, and custom blends are available. Personal preference dictates the making process, and chai wallahs sell it in India.
Masala Chai is a spiced milk tea originating in India. It’s made using four basic ingredients: tea, milk, sweetener, and spices. There are no standard recipes for this tea as each person makes it to their own taste. The proportions of the ingredients are variable, as is the selection of the chosen spices. Many Indian families develop their signature chai based on what they like.
The four main ingredients can be any number of choices and substitutions. Most masala chai is made from green or black tea leaves, although in some areas aficionados prefer gunpowder tea – tea leaves rolled into balls. For milk, cow’s milk is the predominant choice. Buffalo or goat milk is sometimes used in areas where they are locally available. Many chai drinkers like to use sweetened condensed milk, preferring the creamy texture and additional sweetness it adds.
Sugar, refined or unrefined, is one choice of sweetener, although some people prefer honey. The biggest variance in masala chai is in the spice selection. Initially, tea drinkers used spices native to the region or easily obtainable. These included cinnamon, cloves and green cardamom. Depending on the area, the tea might contain additional flavors of ginger, nutmeg or pepper.
As tea became popular in the western world, new fans added other ingredients like almonds and saffron to the spice options. Depending on individual taste, people make tea with just a couple of spices or a combination of more. Traditionally, tea contains whole or coarsely chopped spices rather than spice powders. This makes it easier to strain the spices out of the finished beer. Custom blends of teas and spices are now available in convenient premade tea bags; the disadvantage of these formulas is the lack of choice of individual spices.
Personal preference dictates the masala chai making process. Some people prefer to pour all the ingredients into the pan before bringing it to a boil. Others bring the water and milk to a boil before adding the tea and spices, letting the mixture steep as it cools. In India, local tea vendors called chai wallahs sell masala chai from markets and roadside stands. Some of these brewers heighten the flavor and put on a show by deftly pouring the tea back and forth between two pans held at a distance.
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