Masala Chai recipe: spices, milk and tea – what's not to love?
How do you make a 'proper' Masala Chai?
In recent years we have seen the uprise of chai type flavours entering our western beverages (hot or cold) and food. But what are its true roots and the traditional way of making it?
Masala chai or cha, as us Punjabis would say, is essentially a mix of spices which helps enhance the flavour of just ordinary black tea. A concoction of cinnamon, cardamom, peppercorns, fennel seeds and ginger all help create flavour and warmth to just ordinary tea. In India, tea is often served by the side of the roads by people known as Chaiwala, which means tea people in Hindi. The cha is served in little clay pots.
Cha is without a doubt a staple of any Indian household drinking near enough (well in my house anyway) three cups a day. Cha is served at any occasion and is deemed as India’s national drink.