In India, chai is more than just a beverage. Sipping masala chai, usually in small glass cups, is a reason to gather, chat, just be with one another -- and is always offered when visiting friends or family. chattra’s masala chai recipe is my husband’s; born in northern India, he learned this milky and slightly spiced version from his mother. If you make it, please post your feedback and any notes on variations you attempted or know of. Enjoy!
In memory of Prakash Gill Grewal, my mother-in-law, b1936 (we think) - d2015. Kind, compassionate, meditated daily, devoted to a spiritual life. A true yogini.
-ann, chattra founder
chattra masala chai
For 1 cup, in a small sauce pan, combine:
- 1 cup milk (we use non fat but any type works depending on your taste)
- 1 cup water
- 1-2 cardamon pods -- crack with your teeth to release flavor; green cardamon pods (you can buy them at Indian food shops) are the best
- 1-2 cloves
- 1.5” cinnamon stick
cover and bring to boiling point without scalding
add 2 tsps loose tea -- we use Lipton's Darjeeling
simmer covered over medium heat for one minute
remove from heat and let sit for 2 minutes
strain, add chini (sugar) as desired
enjoy with a bit of ghupshup (chitchat)
for stronger chai, add more tea and/or simmer for longer
Have patience, don't rush the process. Enjoy.