Masala Tea Indian Spiced Tea 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.

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.

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.