CHAI MASALA (SPICED TEA)
'Chai' means tea. 'Masala' means spices. Spiced tea can be black or white (with milk) and is an essential morning hot beverage for most Swahili household in East Africa. This fragrant drink is a truly refreshing breakfast drink to wake up all your senses! The masala spices can be mixed in whatever proportion and amount as per personal preference. Each household would have their own 'secret' spice aromatic blends. This is our homemade diy chai. It is a basic recipe/procedure. Feel free to add/omit what you like.
FOR THE MASALA SPICE MIX (can be fresh/whole or ground/crushed spices)
More information and tips
1) When steeping tea, remember that the longer you steep the tea the stronger the tea will be. However, be aware that over-steeped tea (depending on the type of tea leaves used) will leave in a bitter taste.
2) If you would like frothy chai: After straining the tea, pour it from one container to another several times, and from a height. This aerates the tea creating the froth.
3) Different spices and in different proportions will create different flavours. Omit or add more, lower or increase amount depending on personal preference. The 'essential' 5 (the spices that you will find in almost all masala blends) are: Green cardamon,cinnamon,ginger,cloves, black peppercorns). The others are preference additionals. The spices can be used whole/fresh. Alternatively, to make a large batch of chai masala for storage, use dried ground/crushed spices. Store in a container with a tight fitting lid.
4) The recommended times for brewing tea is a minimum of at least 2 minutes. This ensures that the flavour of the tea leaves is fully released. Make sure the liquid is boiling before the addition of tea leaves.