Masala chai
Coffee and I have had a long-distance relationship for many years now, as it makes my Vata crazy! But we’re okay with it. What helps is good old Indian chai. Sometimes we can feel a bit short-changed when it comes to having a herbal tea at home or in a coffee shop. Not that the provenance and preparation of tea leaves are any less important than for coffee beans, or the act of making tea any less ‘wow’ than a barista with his or her coffee, but in this tea-loving country we tend to overlook the perfect way to make our brew. A real chai tea is rich and bitter and sweet, and filling and totally satisfying. If you’ve only ever had a chai tea bag in a mug with a splash of milk then you really need to try this again.
This recipe is inspired by the Ravva family in Hyderabad, India, who invited my partner Nick and me to breakfast one day. This tea was just the start of it. The bronze pot was part of the mother of the house’s inheritance, and is apparently important for the flavour. I’m happy to make this in my little milk pan at home – but then again I’m no chai wallah! Of course, every family has their own chai recipe – to make some delicious variations try adding ½ star anise, ½ teaspoon of coriander seeds or a pinch of nutmeg or allspice when you’re simmering. And if you’re caffeine-sensitive, try a Rooibos Chai – a lovely one for the evening.
Serves 2
175ml (¾ cup) whole milk or 250ml (1 cup) almond milk
water, for simmering
1½ tsp fine-grind black tea powder or contents of 1 black or rooibos tea bag
2 cardamom pods, cracked
good grind of black pepper
5cm (2in) piece of fresh ginger, sliced
½ tsp ground cinnamon
½–1 tsp jaggery
1 Place the milk in a small bronze pot or milk pan. If you are using dairy milk, add 120ml (½ cup) of water. If you are using almond milk, add 60ml (¼ cup) of water.
2 Add the remaining ingredients, apart from the ginger, cinnamon and jaggery, and gently simmer for up to 15 minutes. Add the ginger, cinnamon and jaggery and simmer for another 2–5 minutes, depending on your preferred strength of ginger. Strain and serve.
TIP
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If you can’t find black tea powder, you could break open a tea bag of any black tea blend.