Indian Chai

Masala Chai (Chai means "Tea" in Hindi; Masala Chai means "Spiced Tea")

Spice mixture

  • 1-1½ tsps. cardamom seeds without the pods [kapsel écosse]. If you can't find them without pods (preferably green in that case) use 2 tsps instead and don't remove the pods
  • 5-8 tsps whole cloves [nejlikor clous de girofle]
  • 2 centimeters whole cinnamon stick [kanelstång canelle en bâton]
  • ¼-½ tsp whole black pepper corns [hela svartpepparkorn des grains de poivre noir]

    Other ingredients

  • 3½-4 tsp. brown sugar [farinsocker cassonade] or substitute with normal sugar
  • 2-2½ tsps. strong black tea (Indian Assam tea is often used in India)
  • 2 dl (a scant c.) water
  • 2 dl milk

    Crush all the spices except the cinnamon (easiest one spice at a time) into fairly small pieces. Note: Starting with ground spices is not a good substiture. They will soon loose most of their flavor while stored in the jars. It is also hard to sift them out and thus the Chai will likely have an undesirable taste. Boil the water, add the spices and let simmer for a couple of minutes (the time depends on the size of crushed spices), watching the pot carefully. Add the tea and simmer for another minute.

    Add the sugar and the milk. Reheat to boiling and stir for a minute or so. Pour the Chai through a strainer [sil passoire] to remove the spices. Voilà!

    Note: (1) If you ground the spices too finely so they sift through the strainer, they may make the Chai very thick and, probably, undesirable. If you grind the cinnamon, use a very small piece.
    (2) Many people add fresh     ginger root [ingefära gingembre]. as well

    1 tsp. = 5 ml
    1 Tsp. = 15 ml
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