There is such a vast difference from the dip-dip tea made with a tea bag, and asli chai made on the stove. The aroma wafting from a pot of boiling tea, the fragrance of cardamom, fresh ginger and the aromatic blend of the chai masala mix can turn you into a tea lover. You can very easily make your own chai masala and preserve it. Just a teeny bit can liven up your tea. This spice mix can also be used to flavour cakes and chai lattes. Use your imagination … go wild.
There is no fixed recipe for masala mix for tea. It varies from person to person, but this basic recipe is more or less it. Just as some people like their tea milkier and some like it strong, there is no fixed measurement for the spices. This works for me, and just half a teaspoon per cup of tea is just perfect.
8 brown cardamoms (skins removed)
20 green cardamoms
6-8 black peppercorns
8 teaspoons fennel seeds
2 tsps ginger powder
4 cinnamon sticks
Grind all these spices to a very fine powder using a coffee grinder. Preserve in an air-tight container.
Updated Date: May 23, 2011 14:34 PM