Fresh Ginger Masala Chai Food

MASALA CHAI (TEA)

Steps:

• Add the whole spices to a mortar and crush them lightly into smaller pieces.
• In a small saucepan on high heat, pour in the water and add the spices. Bring the water to a boil and add the tea bags or leaves. Lower the heat to a medium to low setting and simmer for two minutes, or until the tea leaves and spices have released flavor and color. Then, pour in the milk.
• Method one - Double Boil:Bring the chai to a boil on high heat, so that it starts aerating and bubbling to the top. Remove the pot from heat until the bubbles come down. Replace the pot on the burner and bring the chai back 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 or ladle to scoop some of the chai and "pull" it while it's simmering. 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 until the chai is bubbly.
• Continue to simmer the chai until desired consistency and color, about 5-7 minutes. Some of the liquid will have evaporated by now, so the chai will be smooth and creamy. Remove the saucepan from heat.
• Strain the chai with a sieve into glasses, mugs, or a tea pot. Mix in the sugar according to taste, and serve hot.

FRESH GINGER MASALA CHAI

Steps:

• Combine ginger, cardamom pods and seeds, peppercorns and 3 cups water in a 5-quart pot. Bring mixture to a rolling boil over high heat. Add the tea and boil 4-5 minutes, until the water is dark brown.
• Add the milk and return to a strong boil until it threatens to boil over, about 4 minutes. (Not all plant based milk will rise when it boils. If yours doesn't, let boil for 30 seconds before continuing with the recipe and lowering the heat.) Place a wooden spoon across the pot to avoid bubbling over. Reduce heat to low, then, when foam has settled, return to medium high heat. Continue to boil for a total of 10 minutes from the time that milk was added, until the liquid has reduced by ⅓ and has a deep tan color. If the foam continues to rise, lower heat slightly.
• Remove from heat. Using a strainer, strain tea into 4 teacups. (For a frothy chai, pour the chai from one cup to another a few times until bubbles form.) Add about 1 tsp. sugar (or more to taste) per cup, and serve immediately.

CHAI MASALA

Steps:

• Pour 6 cups water, the tea, the ginger and the cardamom into a saucepan. Bring to a boil and cook 3 minutes. Add milk, and sugar to taste, and boil 2 minutes more. Strain and serve.

MASALA CHAI

Steps:

• Put water in pot.
• Grate ginger.
• Pound cardamom in a mortar.
• Add all the ingredients to the water except milk and sugar. Bring to a full boil.
• Add the milk and bring to a near boil.
• Add sugar.
• Strain and drink.
• All the amounts are approximate. Adjust to taste.

HOMEMADE CHAI MASALA

Steps:

• Dry roast the fennel sees, cardamom, cloves, black pepper and cinnamon stick ( broken into small pieces) for 1 -2 minutes. Just until they are fragrant.
• Cool the spices and grind them in your coffee/ masala grinder to a fine powder.
• Grate the nutmeg.
• Stir in the ginger and nutmeg powder into the spice mix.
• Mix well and store in an air-tight jar.
• Use 1/4 tsp per cup of masala tea. Enjoy!