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chattra masala chai

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.

     

     

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    1 comment

    • I made this delicious tea when a friend was visiting. It was comforting and had just the right amount of spice. I used almond milk and it was delicious. My friend commented on how fresh it tasted as well!

      Lisa

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