Vanilla, nutmeg, mace, star anise or fennel may also be seen in some traditional recipes. As chai moved west, bay leaf, allspice, cacao or saffron became popular additions. Coriander and cumin may also show up in some recipes. The huge variation of chai recipes means the beverage can take on many different flavor directions depending on the ingredients used.
Others containing more vanilla, cinnamon or nutmeg may leave behind a sweeter note. Those with saffron or cacao may impart some earthy bitterness. And those using fennel or cumin may have a more savory note. With a blend of black tea, ginger, cloves, cardamom and cinnamon, our chai is a beautiful balance of smooth and spicy.
Our chai is just as lovely steeped in water alone as it is with the addition of your favorite milk or sugar. Teatulia Chai Tea contains black tea and so is similar in caffeine content to Teatulia Black Tea, which contains about half the caffeine than a cup of coffee. Ultimately, though, the caffeine content in any chai will vary depending on the amount of Camellia sinensis tea leaves the blend contains, where that tea plant was cultivated and how it was processed, and the way the chai was ultimately brewed for your cup.
Since chai blends may contain different tea bases and different teas can have varying ideal brewing temperatures and steeping times, always ask your tea vendor for specific brewing instructions for the chai you purchased. Here are some general chai brewing tips to keep in mind:. Chai tea blends can stay fresh for up to a year with these storage tips in mind:.
For more information about how to best care for your tea, visit our How to Store Tea page. Learn more about how tea is made. Learn more about our single garden direct organic tea. Site Information. Please wait Since its beginnings, it has always been made with a variety of spices. It has been served hot and cold, with and without tea leaves, but always with spices.
The version that became the caffeinated beverage that we know and love today was introduced in India when the British set up tea farms in Assam in the s. But tea leaves were still too expensive for regular Indians. So, the vendors added spices, milk, and sugar to maintain a flavorful beverage while keeping down costs.
When tea became more affordable in the s, masala chai became more popular. In America, masala chai has just morphed into just "chai," which is a misnomer.
Masala chai means "spiced tea" in Hindi, and chai just means tea. So, saying "chai tea" is like saying "tea tea. Masala chai can be made with any number of spices. The usual staple ingredients are green cardamom , cloves, cinnamon, black peppercorn, and fresh ginger. Feel free to experiment with combinations until you land on one that you love. When shopping for spices to make masala chai, look for spices you like in the bulk spice aisle of Indian or other international markets. Spice purveyors online also have a wide selection of options.
A small note, you'll want to use green cardamom pods not black cardamom, which is a different plant. We use black cardamom for spicing up Indian dishes, when we want to add a bit more of a smoky flavor. The best way to brew masala chai is to is to use fresh, whole spices and crush or grind them down to release their full flavors.
Be sure to use high quality tea, spices you like, and steep for as long as you like. A lot of it is just a matter of personal taste more than what may or may not be considered "correct. You can easily double this recipe and boil the spices in a pot or slow cooker.
Skip the milk, but steep the tea to your liking. You can add sweetener at this point or just before serving. Cool and refrigerate for up to a week. Simply add your choice of milk before serving heated or chilled. In a 2-qt saucepan, add spices to 1 cup of water. Bring to a boil. Remove from heat and let steep for 5 to 20 minutes, depending on how strong a spice flavor you want.
Add 4 to 6 cups of whole milk to the spiced water. These are insanely addictive. Sharma says that according to the occasion or time of day in which you are drinking chai, the accompaniments will vary.
In the morning, she says, you might drink chai with bread or sandwiches; in the evening, the snacks might consist of biscuits and pakora; if guests are over, samosas will come out. There are a couple different schools of thought on the best methods for making chai.
The basic process involves boiling water, tea, milk, sweetener and spices in some order of operations, bringing the chai to a simmer, and straining it. But, as with the other aspects of chai, there is a lot of room for variation—and a lot of debate over the best methods, like when to add the milk, or how long to let the chai simmer.
Sharma is insistent that you can't put all the ingredients into a pot of water before bringing the water to a boil. She says that in order to bring out the deepest flavor of the tea and spices, you have to boil the water first, then add the spices, and after a few minutes, add the tea and then the milk.
In the late '90s, Starbucks started serving its own variation of chai, named "chai tea. From there, chai-flavored desserts and pre-made chai flavorings started popping up in bakeries everywhere—chai doughnuts, chai cream puffs, even chai macarons.
The crowning jewel of the mainstreaming of chai came, perhaps, in the form of Oprah Chai Tea, Oprah's collaboration with Starbucks and tea company Teavana to create different variations on chai, which included ingredients like lemongrass, roobois and basil.
All that said, according to Sharma, nothing beats a homemade cup of chai—and her customers know it. They like the original flavor that is there. Next time you have a hankering for a hot beverage, consider brewing your own chai at home—all you need is black tea, milk, some spices, and sugar and a couple of deep-fried snacks, to be sure. Just please, please stop calling it "chai tea.
By Priya Krishna Updated February 08, Being from South Mississippi, I make strong sweet tea. That we have over ice and so it is a year round thing.
I can only tolerate hot teas on the chilly days since heat and humidity are common place. I never write reviews, but after making this I just had to. The flavor was amazing and I will never go back to the store bought stuff!!! As recommended, I only used fresh spices instead of the Masala mix, and added anise seed in addition to the others… It turned out so good!!! Thanks for sharing this wonderful recipe. I make enough for about 8 smallish servings in a dutch oven.
Strain and store in a large pitcher in the fridge. It will last me days before I have to make more. I like tea very much, but after drinking homemade chai regular black tea pales in comparison. As someone who has been making chai at home for 25 years, this recipe is very true. Every once in a while I get tea from the motherland that no matter how hard I try I cannot find here.
I like to use tetley loose leaf tea when buying in the US again orange pekoe bc I feel it has a better flavor than red label… but red label is fine and found in every international store that has anything Indian. My fav spice: just cardamom… which I now keep in a spice grinder bc we make this at least daily if not more….
I added a pinch of allspice and a little bit more cinnamon and it was perfect. You add far too much milk and instead of sugar add honey so the tea is much healthier and good My mom makes amazing chai and only need a splash or two of milk. Also I wonder what kind of black tea best to avoid tea bags I also found shredded ginger is great but on cold days tiny ginger bites can really warm you up far more!
My favorite Indian restaurant used to have the best chai tea. Whenever I go to coffee shops or see recipes on Pinterest, they always include pepper. I think I might make a giant batch and just reheat a serving at a time. That should work right? I saw the ingredients you listed for the tea but in the recipe you omitted the cloves and star anise. I really want to try making this tea at home. But am a bit confused. Be the first to get new recipes and science-based cooking and baking tips straight to your inbox for free.
Jump to Recipe Pin Recipe. What is Chai Tea? The word chai just means tea. Reduce heat and add in black tea. Wait for tea to steep. Strain the warm spiced mixture into a mug; this will hold back the whole spices and tea leaves.
Stir sugar into your chai and sweeten to taste. Scale the measurements below to the number of servings you need. Chai Tea Spices If you love the flavour of North American coffee-shop chai, you can buy tea masala at any Indian grocer, which is just a ground blend of sweet spices.
Some of the most common spices masala used in Indian chai include: cinnamon ginger cloves cardamom star anise fennel My personal favourites include fresh ginger root, whole cardamom pods, cinnamon sticks and fennel.
Happy cozy-weather sipping! And thanks, Amma, for all the tea and love!
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