Ginger Cardamom Masala Chai Food

FRESH GINGER MASALA CHAI

Fresh Ginger Masala Chai image

This masala chai recipe highlights the bright, citrusy and fiery notes of fresh ginger. Make this South Asian spicy milky black tea at home!

Provided by Leena Trivedi-Grenier

Categories Tea Drink Ginger Non-Alcoholic Cardamom Milk/Cream

Yield Serves 4

Number Of Ingredients 6

Ingredients

4 tsp. finely grated ginger, peel on
32 green cardamom pods, coarsely crushed in a mortar and pestle
1 tsp. whole black peppercorns, coarsely crushed in a mortar and pestle
2 Tbsp. CTC Assam tea (like Red Label, Tea India, or 24 Mantra Organic)
3 cups milk, dairy or plant-based
4 tsp. sugar or jaggery, divided, or to taste

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.

MASALA CHAI

Masala Chai image

Authentic spicy Indian tea. Delicious on weekend mornings. You can use powdered spices, but the fresh ones taste so much better. And don't use fancy tea. Cheap tea tastes better.

Provided by sofie-a-toast

Categories Beverages

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 black tea bags (inexpensive tea works best. I like Lipton's Yellow label)
2 -3 fennel seeds
1/3 teaspoon cinnamon
4 cloves
1 inch gingerroot
4 cardamom seeds
2 cups 2% low-fat milk
water (4 mugs)
8 teaspoons sugar

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.

Nutrition Facts : Calories 65, Fat 1.7, SaturatedFat 1, Cholesterol 6.5, Sodium 38.9, Carbohydrate 10, Fiber 0.3, Sugar 9.7, Protein 2.8

DRIED GINGER MASALA CHAI

Dried Ginger Masala Chai image

This milky black tea mixes the sweet spiciness of dried ginger with piney-fruity-minty green cardamom and the brash, earthy heat of black pepper.

Provided by Leena Trivedi-Grenier

Categories Spice Ginger Tea Drink Drinks Hot Drink Non-Alcoholic Milk/Cream Cardamom

Yield 4 servings

Number Of Ingredients 6

Ingredients

32 green cardamom pods, coarsely crushed in a mortar and pestle
1 tsp. ground ginger
1 tsp. whole black peppercorn, coarsely crushed in a mortar and pestle
2 Tbsp. CTC Assam tea (such as Red Label, Tea India, 24 Mantra Organic, or Wagh Bakri)
3 cups milk, dairy or plant-based
4 tsp. granulated sugar or jaggery, divided, or to taste.

Steps:

To a 5-qt pot, add 3 cups water, cardamom pods and seeds, ginger, and pepper and bring to a rolling boil over high heat. Then add tea and boil for 4-5 minutes until the water looks darker.
Add milk and let boil until the foam almost overflows the pot. (Not all plant-based milk will rise when it boils. If yours doesn't, keep it at a rolling boil for 30 seconds before continuing with the recipe.) Place a wooden spoon across the pot to avoid bubbling over, and lower heat briefly. When foam has settled, return to medium heat, continuing 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.
Variations
Swap or add in one or all of these spices to make a different cup of chai: 2 tsp. dried mint, 8 cloves (coarsely crushed), one 4-inch cinnamon stick (crushed into smaller pieces).

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