chai masala

Masala Chai Syrup is a sweet, dark &amp; intense syrup that is useful for flavouring drinks and recipes with a delicious blend of Indian spices. Who needs coffee-shop chai latte when this syrup is so easy &amp; cheap to make at home.

Use a little (2-3 tsp) to flavour hot drinks

Masala Chai Syrup

100 g/ demerara sugar

water

cinnamon stick ((15cm))

cardamom pods

cloves

nutmeg

allspice berries

star anise

ginger

tsp vanilla extract

Begin by putting the sugar and water into a small saucepan and place on a medium heat to dissolve the sugar

Meanwhile prepare the spices - snap the cinnamon stick in half and then hit it several times in a pestle and mortar to break it up a little more (don't grind it). Tip the chunks of cinnamon into a small bowl

Next split the cardamom pods (a swift whack with the pestle should do the trick). Add the split pods and seeds to the cinnamon

Put the cloves, nutmeg and allspice berries into the mortar and give them a gentle bash with the pestle. Again, do not grind to a powder

Once the sugar has dissolved, tip the dry spices, including the star anise, along with the slithers of fresh ginger into the pan and bring to the boil, then remove the pan from the heat

Let steep for 2 hours then strain to remove the chunks of spices

Stir through the vanilla extract and pour into a bottle

Store in the fridge for up to 4 weeks

Learn how to make authentic Indian Masala Chai (Spiced Milk Tea) which is a rich, milky, steaming hot, flavourful and sweet drink. Perfect for anytime.

Masala Chai - Spiced Milk Tea

For Masala Chai:

ginger/adrak (or 1 tablespoons crushed ginger)

mint leaves/pudina

green cardamom pods /hari elaichi

cinnamon sticks/dalchini (1.5 inch piece each)

mirch

cloves/laung

milk

black tea leaves

NOTE: Some ingredients can be replaced

In a mortar, crush the ginger and transfer it to a plate. Set it aside.

Next, add mint leaves and crushed them slightly, and transfer it to a plate. Set it aside.

With the mortar and pestle crush the green cardamoms, cinnamon sticks, peppercorns, and cloves. (You can also use the coffee/spice grinder for this.)

Chai masala is ready, keep it aside.

NOTE: Watch the recipe video to learn how to perform these cooking steps.

How to make Chai Masala:

Heat 2.5 cups water in a saucepan.

Add crushed ginger, crushed mint and let it boil for 1 minute.

Add the crushed chai masala and stir well.

Let it boil for 2-3 minutes. Keep stirring occasionally to infuse the masala flavors.

Now add tea leaves (or tea youtube_video_cover_images) and let it boil over medium heat for 4-5 minutes.

Add in the 2.5 cups milk and let it boil for 5 minutes over medium-low heat or until the tea has a nice rich color.

After that add sugar and stir well.

Let it boil for 2-3 minutes over high heat.

Strain the tea into cups/mugs. Serve piping hot masala chai with cookies, pakora, or any of your favorite snacks.

How to make Masala Chai:

ENJOY THIS RECIPE.

ENJOY THIS RECIPE

Enjoy a quick cup of masala chai or a chai latte using homemade Chai Concentrate. The tea is brewed in small batches and infused with fragrant chai spices.

Chai Concentrate

cinnamon

edible roses

black peppercorns

tsp nutmeg (freshly grated)

tsp black tea leaves

sugar

In a mortar and pestle, crush the knob of ginger into chunks to release the juices and expose more surface area. Add the cinnamon sticks, star anise, cloves, roses, cardamom pods, black peppercorns, and ginger into the mortar and pestle and lightly crush them so they release their oils. Lastly, use a microplane to grate a bit of nutmeg.

Transfer all of the spices from the mortar and pestle to a medium sized pot. On medium heat, dry roast the spices for a minute, or until they&#39;re fragrant.

Pour the water in with the spices and bring it to a light rolling boil for 3-5 minutes, or until fragrant.

At this point, add in the black tea leaves and mix really well. Simmer the spices with the black tea for 5 minutes. Be careful not to boil it for too long, otherwise it will be very bitter.

Remove the pot from heat and pour in the sugar. Stir until the sugar has fully dissolved.

Allow the spices and tea to steep in the hot water for at least 15 minutes. Then, strain the chai concentrate into a sanitized pitcher with a lid. Store in the fridge for up to five days.

Use a 1:1 ratio of concentrate to milk. The concentrate can be served steamed, heated, or chilled.

There&#039;s nothing as good as the perfect cup of Masala Chai whether it&#039;s in the middle of summer or for cozying up in the winter. Black tea is simmered with warming and fragrant spices and is best served with Parle-G biscuits or cake rusk for dipping.

Masala Chai

tsp loose leaf black tea

clove

tsp black peppercorn (freshly cracked)

tsp sugar

Add the spices to a mortar and crush them lightly into smaller pieces.

In a small pot, bring the water to a boil on medium to high heat and add the black tea and spices. Simmer for two minutes and bring the heat down to medium and pour in the milk.

Method one - Double Boil:Bring the chai to a boil, so that it starts aerating and bubbling to the top. Remove from heat until the bubbles come down. Bring it up again to a boil and remove from heat a second time until the bubbles go back down.Method two - Pulling ChaiAlternatively, use a small cup with a handle to take some of the chai and &quot;pull&quot; it. Start by pouring in the chai at a low height and steadily move up higher while continuing to pour the chai back into the pot to create bubbles. Repeat a few times.

Simmer the chai until desired consistency and color. Remove from heat.

Strain the chai with a sieve into glasses or mugs. Mix in the sugar and serve.

https://www.youtube.com/watch?v=wQaMksg-494

Make the perfect cozy cup of Masala Chai! Black tea is simmered with fragrant, warming spices and is best served with some Parle-G biscuits for dipping!

Find the full recipe! - https://masalaandchai.com/masala-chai/

Chai Masala is an Indian spice mix mainly used to flavor the milk tea (chai). Learn how to make masala tea powder in a few simple steps.

Chai Ka Masala Recipe

Green Cardamon (Elaichi)

Dry Ginger Powder (Saunth)

Cloves (Laung)

Black Peppercorns (Kali mirch)

Cinnamon (Dal chini)

Nutmeg (Jayphal)

Dry roast all the spices except ginger powder over low heat for 2-3 minutes. Or you can roast the spices till their aroma is released. Turn off the heat. Allow the spices to cool down a bit

Grind roasted spices to a fine or coarse powder. Use a strong blade dry mixing jar for the purpose

Combine ginger powder in the chai masala and mix nicely

Chai masala is ready. Store it in a air tight container for 6 months to 1 year

Half a teaspoon of chai spice mix is sufficient for making two cups of tea. Or you can increase the quantity of chai masala as per taste preference.

https://www.youtube.com/watch?v=s2_VByyIltY

Homemade Chai Ka Masala with only 6 - ingredients. The best way to make kadak #masalachai at home. Don't forget to LIKE and SHARE this video with all your friends! 

Full Written Recipe: https://bit.ly/31dxy4P
Ingredients:
1 tablespoon Green Cardamon
1 tablespoon Dry Ginger Powder 
1/2 tablespoon Cloves
1/2 tablespoon Black Peppercorns 
1/2 inch Cinnamon 
1/4 tablespoon or half piece Nutmeg

Indian Chai Ka Masala | चाय मसाला पाउडर रेसिपी

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Top 5 chai masala recipes from across the web

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Top Tags

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The most viewed chai masala recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine