Trading Masala Chai for Good Convo
I’ve been hosting chai sessions at our home in Brooklyn, where invite someone over to talk cultures, holiday traditions, bi-/multi-/inter-X life, identity…. over a big pot of masala chai. Sometimes the chai is accompanied by cookies or upma or pulau w/ a fried egg if we’re lucky… but the staple is the chai. Now that I’m having more of these convos via video chat with friends around the world, I decided to start packaging up the dry portion of my chai recipe into pot-ready portions.
In the meantime, here’s the recipe for when it reaches you via mail.
Miss Meghna’s Masala Chai
Makes 3 good-sized cups of chai.
- My ready-made masala chai packet (tea, sugar, ground cardamom, fennel seeds)
- 3 cups water
- 1.5-2 tbsp size piece of fresh ginger, sliced thin right off the cleaned root, skin and all
- 2 cups of organic 1 or 2% milk (I’m particular about the Organic here because I find it thicker than “regular,” without being whole milk. That said, I’d use whole milk in a pinch, possibly watered down a bit.)
- In a medium-sized pot*, pour in the contents of the ready-made masala tea, add the water, and turn the heat to medium. cut thin slices of ginger off the root, directly into the pan.
- Stir occasionally until it comes to a boil. Reduce the heat and let it simmer for a couple minutes.
- Pour in milk and let it slowly heat, but don’t let it boil. At this point, I prefer to let it sit for a bit to continue to steep, or maybe have just a teensy bit if I really can’t wait.
- Strain into a mug and enjoy!!!
Chaiwalla bonus points: to cool it off and make it a bit frothy, you can “pull” it by pouring it back and forth between two mugs.
* This pot (Note: I have the 1.5L size but I don’t see that anymore. That said, I’ll trade you my old 1.5L for the 3L! :-)) and strainer make chai-making life so much easier that I bought a second set for my parents’ house. You won’t regret it!