Masala Chai by @samsweetandspicetreats

20 min
Medium

1 serving

⚫

2.3 g

Black Peppercorns

🌰

0.5 g

Cloves

🌿

2 g

Fennel Seeds

🫛

1.5 g

Cardamom

🪵

3 g

Cinnamon Stick

⭐

1 g

Star Anise

💧

240 ml

Water

🫚

10 g

Ginger

🌶️

1 tsp

Chai Masala Spice

🍃

6 g

Tea Leaves

🥛

240 ml

Milk

🍬

4 g

Sugar

Preparation Steps

  1. Step 1/9

    Measure 1 tsp black peppercorns, 1/4 tsp cloves, 1 tsp fennel seeds, 4 to 5 green cardamom pods, 1 cinnamon stick, and 1 star anise.

    black peppercorns
    cloves
    fennel seeds
    green cardamom pods
    cinnamon stick
    star anise
    🥄measuring spoons

  2. Step 2/9

    Dry-roast all measured whole spices in the dry skillet over low heat until fragrant, about 1 to 2 minutes.

    black peppercorns
    cloves
    fennel seeds
    green cardamom pods
    cinnamon stick
    star anise
    🍳dry skillet

  3. Step 3/9

    Cool the roasted spices briefly. Grind them into a fine chai masala using the spice grinder.

    black peppercorns
    cloves
    fennel seeds
    green cardamom pods
    cinnamon stick
    star anise
    ⚙️spice grinder

  4. Step 4/9

    Peel and thinly slice the fresh ginger. Set aside 1 tsp of the prepared chai masala for the tea.

    fresh ginger
    black peppercorns
    cloves
    fennel seeds
    green cardamom pods
    cinnamon stick
    star anise
    🔪knife
    🪵cutting board
    🥄measuring spoons

  5. Step 5/9

    Add 1 cup water to the saucepan. Add the sliced fresh ginger and 1 tsp prepared chai masala.

    water
    fresh ginger
    black peppercorns
    cloves
    fennel seeds
    green cardamom pods
    cinnamon stick
    star anise
    🥘saucepan
    🥄measuring spoons

  6. Step 6/9

    Bring the spiced water to a boil over medium heat. Add 1 tbsp black tea leaves.

    water
    black tea leaves
    🥘saucepan
    🥄measuring spoons

  7. Step 7/9

    Reduce the heat to low. Simmer the tea for 2 minutes until dark and fragrant.

    black tea leaves
    water
    fresh ginger
    🥘saucepan

  8. Step 8/9

    Pour 1 cup whole milk into the saucepan. Simmer gently for 5 to 7 minutes until the chai reaches the desired color and creamy consistency.

    whole milk
    water
    black tea leaves
    🥘saucepan

  9. Step 9/9

    Strain the hot masala chai into 2 cups. Add 1 tsp granulated sugar, or more to taste, and serve immediately.

    granulated sugar
    🫗fine-mesh strainer
    ☕cup
    🥄measuring spoons

Composition

Ingredients

Types

Spices, Beverages

Ingredients

Black peppercorns, Cloves, Fennel seeds, Cardamom, Cinnamon stick, Star anise, Water, Ginger, Chai masala spice, Tea leaves, Milk, Sugar

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Egg-free, Nut-free, Soy-free

Calories

170 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 19g, Sugars: 16g, Fat: 8g, Saturated fat: 5g, Fiber: 1g, Caffeine: 70mg

Nutritional Information

Minerals

Calcium: 290mg, Potassium: 410mg, Magnesium: 35mg, Iron: 1mg

Vitamins

Vitamin A: 150mcg, Vitamin B12: 1.1mcg, Vitamin D: 2.5mcg, Vitamin C: 1mg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

measuring spoons, dry skillet, spice grinder, knife, cutting board, saucepan, fine-mesh strainer, cup

Appliances

stovetop

Type

Type

Type Of Dish

Beverage, Hot drink

Occasions

Breakfast, Winter, Cold weather, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Creamy, Smooth, Warming

Flavors

Spiced, Sweet, Aromatic, Peppery, Malty, Gingery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours), fridge : 2 days (Store in an airtight container,Cool before refrigerating,Reheat until steaming), freezer : 1 month (Freeze without sugar if possible,Leave space for expansion,Thaw in the fridge and reheat gently)