Masala chai
OK. So I don’t know where you live, but it’s chilly today in Minneapolis. 1F, a whipping wind and not a peak of sunshine to ease the bite. It’s on days like this that I need a hot drink within reach all day until it becomes acceptable for that mug to magically morph into a wine glass.
This morning though, after my obligatory can’t-get-out-of-bed-without-it tea, followed swiftly by coffee and then a herbal infusion, I was still not sated.
My mind drifted to the chai of the Indian subcontinent. Hot, spiced and sweetened. Somehow made for Minnesota winter. Even if the last time I had it was in the crushing heat and humidity of Delhi. In India, this is brewed in aluminium pans on every street corner and normally poured from great height with dexterity in to a small stout glass.
Don’t be put off by the ingredient list- you can omit anything you don’t have. But brewing it with the milk is essential, it gives the chai a luscious texture. The Indians typically make this eye-waveringly sweet, but I tone it down for my tastes (and waistline).
Serves 4
2 tbsp loose black tea leaves (preferably Assam) or 3 English teabags
12 slices fresh root ginger (peeled and sliced to coin thickness)
1.5 tbsp whole black peppercorns
12 cardamom pods
2 cinnamon sticks (~ 2 inches each)
5 cloves
4 tsp white sugar
500 mls whole milk
Put the tea, ginger and spices in a saucepan and pour over 1L boiling water and bring to the boil. Reduce the heat and simmer until you can smell the spices ~ about 10 minutes.
Add the sugar and milk and bring back to the boil. Simmer for about 10 minutes, stirring occasionally. Taste for sweetness, then strain into a glass or teacup and serve immediately.