Masala Chai is a delicious alternative to regular tea and its spicy aroma can be particularly comforting when the weather starts to cool. I have adapted this recipe from one given to me by a friend, adding vanilla and chilli to the mix. Please note, this isn’t a chai syrup, it’s a concentrated spicy tea.
- 2½ L water
- 2 knobs of ginger skin on, finely sliced
- 1 tsp cloves
- 1 tsp black peppercorns
- 1 tsp cardamom pods crushed
- 4 cinnamon quills
- pinch fresh nutmeg grated
- ⅛ tsp vanilla powder substitute with vanilla pod or 1/2 teaspoon vanilla extract
- 1 dried red chilli
- 4 tsp black tea substitute four tea bags
- ⅓ cup soft brown sugar
- 1 Place all ingredients except the chilli, tea and sugar in a large saucepan and bring to the boil. Reduce heat, cover and simmer for 30 minutes.
- 2 After 30 minutes, add the remaining ingredients. Simmer for five to 10 more minutes, depending on how spicy and strong you want it.
- 3 Drain the mixture through a sieve and store in a glass bottle. To prepare a milky chai drink, mix one part of this masala chai with one part milk and warm on the stove or in a microwave. Add extra sugar if desired.