Masala Chai, the way it is made at home

Real chai is boiled, not brewed. Strong, granular CTC tea is made for exactly this: it holds up to milk and spice and gives that deep amber colour. Crush the spices just before you start; pre-ground masala loses its perfume fast.

Ingredients

• 1 cup water
• 1 cup whole milk (Japanese 成分無調整 milk works well)
• 2 heaped tsp CTC tea leaves
• 3 green cardamom pods
• 2 cloves
• A 2 cm piece of cinnamon stick
• 3 black peppercorns
• 2 cm fresh ginger, grated
• 2 tsp sugar or jaggery powder, to taste

Method

1. Crush the spices

   Lightly crush the cardamom, cloves, cinnamon and pepper in a mortar, or under the flat of a knife.

2. Boil the water

   Bring the water to the boil with the crushed spices and ginger. Let it bubble for 2 minutes so the spices open up.

3. Add the tea

   Add the tea leaves and boil for 1 minute until the water turns dark.

4. Add milk and sweeten

   Pour in the milk and sugar (if you use jaggery, add it at the very end, off the heat, or the milk can split). Bring it up to a rolling boil, lower the heat as it rises, and repeat twice. This is what makes it creamy.

5. Strain

   Strain into cups and drink hot, ideally with a rusk or a biscuit to dip.

For busy mornings

Keep a box of Girnar masala chai premix at work: one sachet and hot water.