Masala Chai Spiced Tea Catering 240 Tea Bags

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If the color is not deep enough or the chai is not strong enough after you’ve allowed the milk to simmer for a few minutes, feel free to add more tea bags/tea leaves. Masala Chai is made by simmering the tea with spices and cooking down the milk. This lends it a richer, creamier, more complex taste. The type of tea you use is extremely important to the overall flavor. I usually use Tapal tea, but this may be more because we’re used to it than for its quality.

For many of us, not much thought goes into making Masala Chai. But if you haven’t made it before, there are a few things you want from a recipe. Here’s why you’ll like this one:

Upon trying it, I noticed the more narrow the glass, the more frothy it gets (similar to how you need a narrow Turkish Ibrik to create froth on Turkish Coffee). Since most of us don’t have the hand-eye coordination of tea vendors, we can use a milk frother to create a similar effect. Tips for the perfect cup

I developed this recipe with tea bags. If you prefer to use tea leaves, you certainly can. But depending on the brand, it may increase the strength of the tea and therefore make the spices more muted. Adjust by reducing tea and/or grinding the spices. Other Ingredients Masala chai (or Spiced Chai) is a traditional Indian tea made with spices, ginger, and milk. Though Masala Chai isn’t as popular in Pakistani culture as it is in Indian culture, growing up as a South Asian in America, I’ve had countless cups. Masala chai elevates a regular cup of chai with spices, making it even more relaxing, calming, and soothing to the senses. This article from Diaspora Co. showcases the history and evolution of Masala Chai. Chai vs Masala ChaiThrow in the tea bags (or leaves) and reduce the heat to a simmer so the tea and spices have time to infuse the water. Stop and smell the aroma of the spices here. Think cinnamon, clove and ginger. With the echoes of familiar tea and a flavour that lasts in your mouth. Place a saucepan over high heat and add water. If you’re using a larger pan, add an extra 1/4 cup water to account for the extra evaporation. Add the whole spices & ginger while the water is coming to a boil.