Chai

Spices

Traditionally, Masala Chai is a bracing, strongly spiced beverage brewed with so-called "warm" spices. Most masala chai incorporates one or more of the following:

  • cardamom
    • Chai tea almost always has cardamom in it as it would be hard to classify a tea as being chai without it
  • cinnamon
    • For example, cinnamon (ex. cinnamon/apple tea)
  • ginger
    • In India, fresh ginger is usually used
  • star anise
    • ex. thai tea alone
  • peppercorn
  • cloves
  • black pepper

Michael: In Auckland, NZ, these can all be obtained at Mahadeo's on Virginia Ave off of New North road

Michael: rather than Cardamom pods, you may be able to find just the seeds. This tastes far, far better in my opinion, as the pods prevent much of the flavor from coming out. Note that you may have better luck if you have a decent grinder or mortar & pestle.

Other possible ingredients include;

  • nutmeg
  • chocolate
  • cocoa
  • vanilla
    • ex. tea with vanilla extract or flavor
  • licorice
  • saffron

ginger, black pepper, and especially cloves are used in Indian masala mixtures and cuisine. Having ginger or black pepper is considered important as it gives chai that slightly hot flavor.

Additional Info

In the spirit of the best alchemists, the chai-wallah, the tea maestro, prepares a special blend for Hema and me. From a red tin he scoops black, crinkly tea leaves into a hot pot filled with water and a hefty dose of milk. Then comes the stuff that turns tea into true chai: sugar crystals, spoonful after spoonful of them. The chai-wallah lights a bidi (a short cigarette hand-rolled in a tobacco leaf) and then waits until the tea has been properly infused. When the bidi is done, the tea is ready. He strains it and a young lad serves it to us with two cookie-like treats, their surfaces shining with edible silver leaf. I sip the tea and detect a welcome hint of cardamom and ginger in the infusion—not too much, just the perfect balance. "This is why he's the best chai-wallah in the city," coos Hema.

Lisa Tsering tsering@earthlink.net: I'm shocked that I don't see any mention of Brooke Bond or other mamri (granulated) teas in the recipes!! Throughout India, that's the accepted norm. Also, ginger or elaichi are very important, as is the step of boiling the whole concoction until it foams up at least once. Whole milk, or half & half, is also necessary to get that good film on top. I've researched chai all over India and spoke to many chai-wallahs there about it. They're a little surprised at all the fuss some Westerners think is de rigeur for a proper cup of chai. The Indian chai-wallah's whole take on the thing is very casual.

Jagadisha: Please allow me to express my view regarding Chai. The idea of adding spices to tea originated with the Muslim practice of spiced coffee. Ginger and cardamon are the connoiseur's choice for flavoring tea. The addition of whole black pepper corns is acceptable if preferred. Plenty of tea, milk, and sugar is best. Masala Chai should be fresh and very hot, slurped not sipped. Other spices like clove, cinamon, etc., are cheap adulterants to a true "Raja Chai" ("king's tea"] Personally, I have brewed, truly, thousands of gallons of Masala Chai. I to, have experimented with deviations from the above orthodoxy. It is unlikely I'll stray in the future.