Masala Chai Spiced Tea Catering 240 Tea Bags

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Think cinnamon, clove and ginger. With the echoes of familiar tea and a flavour that lasts in your mouth. Yes, Chai Tea is a redundant term. (My friend Kathryn’s PSA on phrases like “Chai Tea” and “Chai-Spiced” explains it best.) But I do think that Chai Tea, initially a rendition on masala chai, has evolved into its own drink. When I think of Chai Tea or Chai Tea Lattes, I think of the coffee shop drink made with concentrated Chai flavor. It’s so different from traditional Indian Masala Chai, that it can safely be categorized as a completely different drink. On the other hand, Chai Tea is made with steamed milk and has a more watered down yet sharp flavor (which comes from concentrate or powder). Masala Chai is typically not manually frothed while a Chai Tea Latte is distinctly frothy. Masala Chai Ingredients

Raise the heat to high and allow it to come to a rolling boil for a minute or so, depending on how ‘cooked’ you like the milk. There is no right or wrong, it simply boils down to 😉 preference. The ginger is not overwhelming. Indian restaurants often add loads of ginger and let their chai sit for hours, which ends up making it a little uncomfortable to drink. If the color is not deep enough or the chai is not strong enough after you’ve allowed the milk to simmer for a few minutes, feel free to add more tea bags/tea leaves. Using one bag per person, pour on boiling water and infused for two to three minutes. Leave for a little longer if you prefer a stronger taste.For a lighter cup, sometimes I like to use a smaller quantity (~1/4 cup) of evaporated milk along with some whole milk. In this case, simmer for less time to keep it light. Chai started in India‚by infusing spices and tea leaves in milk. It's usually a recipe that's been passed down from mother to daughter, generation by generation. Each house will have its own chai flavour and this one's our favourite.

Throw in the tea bags (or leaves) and reduce the heat to a simmer so the tea and spices have time to infuse the water. Stop and smell the aroma of the spices here. I developed this recipe with tea bags. If you prefer to use tea leaves, you certainly can. But depending on the brand, it may increase the strength of the tea and therefore make the spices more muted. Adjust by reducing tea and/or grinding the spices. Other Ingredients

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Tea bags are arguably more convenient and portable than loose leaf tea. There's no need to portion out leaves, and you don't need any special equipment like strainers.All you need isa cup, some water, and a few minutes of your time, and you're good to go. Nonetheless, not all tea bags are created equally. The majority of tea bags are safe for you, but there are still some crafted from plastic that might release microplastics into your tea.

Masala Chai is made by simmering the tea with spices and cooking down the milk. This lends it a richer, creamier, more complex taste. Milk: Feel free to use whole milk, reduced-fat milk, lactose-free milk, etc. For a dairy-free substitute, I’ve tried soymilk, which takes well to boiling. Here’s Minimalist’s Baker’s vegan version of Masala Chai in which she suggests using rich and creamy dairy-free milk such as oat milk or coconut milk. To Serve Iced: Allow to cool, then store in the fridge until chilled. Top with ice cubes. More Pakistani & Indian Drinks You’ll Love Masala chai (or Spiced Chai) is a traditional Indian tea made with spices, ginger, and milk. Though Masala Chai isn’t as popular in Pakistani culture as it is in Indian culture, growing up as a South Asian in America, I’ve had countless cups. Masala chai elevates a regular cup of chai with spices, making it even more relaxing, calming, and soothing to the senses. This article from Diaspora Co. showcases the history and evolution of Masala Chai. Chai vs Masala Chai Lastly, like with any drink, you’ll discover your ideal cup over time. Even while (gladly) testing this recipe many times, my preferences evolved and fluctuated.

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Adding on to that, the spices in this recipe are balanced and not too pungent. Of course, you can customize each spice to your taste. But the base spice mix serves a neutral starting point so that no spice is overpowering.

Place a saucepan over high heat and add water. If you’re using a larger pan, add an extra 1/4 cup water to account for the extra evaporation. Add the whole spices & ginger while the water is coming to a boil. Fresh ginger root: If I’m feeling under the weather, I’ll add another slice or 2 of ginger. Otherwise, I prefer the ginger to be subtle. For stronger ginger flavor, use a mortar & pestle to crush it instead of slicing. This is truly the best thing I have drank in a long time. I plan to make it every day now! Thank you so much for the recipe and all the information!” Jen Why this recipe?Fennel seeds – Optional, but I love how they make masala chai more vibrant. Some restaurants also use mint leaves which gives a similar, fresh flavor. It accounts for evaporation. This means you won’t set out to make 2 cups and end up with half a cup.