Kadak Masala Chai
A warm and robust cup of kadak masala chai. Strong Indian tea prepared with aromatic spices and ginger.
Servings: 1 large cup
Equipment
Ingredients
- 1 cup water
- 1 clove
- 1/4 tsp fennel seeds
- 1 cardamom pods - premium quality else use 2 small cardamom pods
- 1 black peppercorn
- 1/4 inch cinnamon stick sliced in half
- 1/2 inch piece ginger grated or crushed
- 1 1/2 tsp tea leaves I love Wagh Bakri
- 1/3 cup organic whole milk you use 1/2 cup for more milky
Instructions
- Heat up a pot of water on medium-high heat.
- While the water comes to a simmer, use a mortar and pestle to crush the spices - clove, fennel seeds, peppercorns, and cinnamon stick. We will add the cardamom at the end.
- Once the water simmers, add the crushed spices.
- Grate the ginger directly into the pot of water. This helps the juices of the ginger fall in which adds a lot of flavor.
- Reduce heat to medium. Bring the water to a boil - about 1-2 minutes.
- Once the flavors start to boil and the color changes slightly, add the tea leaves. Boil for 30-60 seconds max.
- Immediately after, add the milk.
- Pull the tea a few times to help mix all the ingredients.
- Bring the tea to a boil, make sure the tea doesn't overflow so stay close. Add the cardamom at this time.
- Once the tea comes to a boil. Turn off the gas. Cover with a lid for one minute.
- Strain the tea into a glass/mug. If you require sugar, add it directly to your tea. Enjoy with a digestive cookie - it's my favorite way to enjoy tea these days.
Notes
Nutrition
Calories: 62kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 49mg | Potassium: 157mg | Fiber: 1g | Sugar: 4g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg