How do you make a masala chai with whole spices?

While there are various ways to make masala chai, using whole spices adds a delightful depth of flavour and aroma to the brew. In this blog, we'll guide you through the process of making a delectable cup of masala chai using whole spices, allowing you to experience the authentic taste of this beloved beverage.

Gather the Ingredients

To make a tantalizing cup of masala chai with whole spices, you will need the following ingredients:

2 cups of water

2 teaspoons of black tea leaves (Assam tea works well)

1 cup of milk (you can use dairy or plant-based milk)

1 cinnamon stick

4 green cardamom pods

4 cloves

1-inch piece of fresh ginger, grated

1-2 teaspoons of loose-leaf black tea leaves (Assam tea or Ceylon tea)

Sweetener of choice (sugar, honey, or alternative sweeteners)

Prepare the Spices

When preparing the spices, crushing them lightly before adding them to the boiling water is important. Crushing the spices helps release their essential oils, intensifying their flavours. For example, you can crush the cinnamon stick, green cardamom pods, and cloves with a mortar and pestle. Alternatively, gently crush the spices with a rolling pin and place them in a clean cloth. This method ensures that the spices are broken down without creating a mess.

Boil the Water

Once you have crushed the spices, it's time to bring the water to a boil. Use a pan or a small pot to heat the water. Add the crushed spices and grated ginger when the water reaches a rolling boil. The heat helps the spices release their aromatic compounds, infusing the water with their rich flavours. Let the herbs steep in the water over low heat for about 2-3 minutes. This step ensures that the spices fully incorporate into the tea base, enhancing its taste and fragrance.

Add Tea Leaves

After the spices have been infused in the water, it's time to add the black tea leaves. It is better to use loose-leaf black tea instead of Assam or Ceylon tea due to their potency. Add the tea leaves to the saucepan and increase the heat to medium. Let the tea leaves steep for about 2 minutes, adjusting the steeping time based on your preference for the strength of the tea. Avoid overbrewing, as it can lead to a bitter taste. Keep attention on the colour of the tea and move it from heat when it reaches your desired strength.

Add Milk and Sweetener

Once the tea leaves have steeped, it's time to add the milk. One can use dairy or plant-based milk, depending on your dietary preferences. Whole milk offers a rich and creamy texture, while non-dairy alternatives like almond, soy, or oat milk provide their unique flavours. Pour the milk into the container and stir gently to combine it with the tea. Let the mixture parboil over medium heat for 2-3 minutes until it matches your preferred temperature. Simmering the tea with milk infuses it with a velvety smoothness and helps meld the flavours together.

Strain and Serve

To ensure a smooth and enjoyable drinking experience, strain the masala chai into cups or mugs using a fine mesh strainer. This step removes loose tea leaves or whole spices, leaving a refined and clear brew behind. As the tea passes through the strainer, its vibrant colour and enticing aroma will be fully revealed. Next, you can add sweeteners to taste, such as sugar, honey, or alternative sweeteners. Finally, stir the masala chai until the sweetener dissolves completely, allowing its flavours to harmonize with the spices and tea.

Conclusion

Brewing masala chai with whole spices elevates the experience by infusing the tea with an enticing blend of flavours. Following the above-listed steps, you can prepare a perfect cup of masala chai that awakens your senses with its delightful aroma and complexity. Experiment with the ratio of spices and adjust the steeping time to suit your personal preferences. So, embrace the warmth and comfort of masala chai by incorporating whole spices into your next brewing session. Savour the richness and authenticity of this beloved Indian beverage, and enjoy the blissful moments it brings.