Every region in India has it's own unique chai recipe, and so will most households for that matter. This particular recipe is for a typical Punjabi chai. The Punjab is a state that spans across Northern Pakistan and India. This drink is what the Chaiwallahs (tea makers) serve all day long on the bustling streets of the Punjab.
The spices in this tea have anti-inflammatory and immune boosting properties so it’s a great pick me up. It is a little more effort than a standard brew, but its fragrant, slightly spicy and definitely worth it when you have the time.
To make 2 cups of masala chai you will need:
2 cups water
2 good quality black teabags
3 green cardamom pods, crushed
3 whole cloves
1 level teaspoon of fennel seeds
¼ inch piece of sliced fresh ginger
¼ inch cinnamon stick
Semi-skimmed milk (adjust to desired strength)
Sugar – it is traditional to add sugar to chai, but you can omit this for a healthier brew
Note, you can use plant based milk to make this vegan. Oat milk would probably work best.
What you need to do:
Pour the water into a saucepan along with the tea bags. Add all of the spices into the pot, and bring everything to the boil.
Immediately bring the tea to a simmer, and add the milk (you can adjust for how milky you like your tea).
Bring everything to the boil again, then turn off the heat.
Strain the chai and serve.
Add sugar to taste and enjoy!