Indian Masala Tea Food

INDIAN MASALA TEA

Steps:

• Boil water and milk.
• Add all the ingredients.
• Boil it over medium flame until bubble starts to raise.
• Turn of the stove.
• Strain the tea in the the cup.

MASALA CHAI (INDIAN SPICED TEA)

Steps:

• put the water on the stove and add spices, bring to boil.
• cover and let simmer for few minutes.
• add sugar or sucanat (whole ground sugar cane--like jaggery) and milk, stir.
• bring back to just barely boiling (watch pot, milk will bubble over).
• add tea leaves, cover pot, remove from heat.
• steep for 5 minutes.
• pour through filter to remove spices and tea leaves.

INDIAN MASALA CHAI

Steps:

• In a mortar, crush the cloves, cardamom pods and cinnamon, or use a coffee grinder.
• Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil.
• Remove the pan from the heat, cover and let steep for 5 minutes.
• Add the milk and sugar to the pan and bring to a boil.
• Remove from the heat and add the tea.
• Cover and let steep for 3 minutes.
• Stir the chai, then strain it into a warmed teapot or directly into teacups.
• Enjoy!

MASALA TEA (INDIAN SPICED TEA)

Steps:

• Warm your teapot by rinsing it with boiling water.
• Place the tea& spices in the teapot.
• Boil the 5 cups of water and pour over the tea& spices.
• Let steep for 5 minutes, stir, and serve with a cardamom pod added to each cup.
• Add sugar, honey and/or milk to taste.
• NOTES:.
• You can substitute Assam or Ceylon tea for the darjeeling, and can use teabags instead (1 or 2 per cup of water, depending on how strong you like your tea).
• If using a coffeemaker, 4 teabags for a 10-cup pot seems to work perfectly.