When it starts to get chilly outside and a bit blustery, I love a cup of Chai – the indian word for hot spiced tea.
My first experience of spiced tea was years ago when I was invited to a Indian friends home where her Mother was going to show me how to prepare some Indian food. Right there back then was when I fell in love with the tastes, particularly the spices, of India. Part of my learning that evening involved watching her make spiced tea. I have loved spiced tea ever since.
I make mine a little differently to traditional spiced tea as I am not a lover of milky drinks, but if you do like yours milky, put your tea and spices into a saucepan of hot milk. If like me you prefer a less milky alternative then put some of the blended Spiced tea mix into your cup or pot with the tea and hot water and prepare as you would a normal cup of black tea.
So here is my Spiced Tea Mix – or Chai Masala
4 teaspoons of Cardamom pods
4 tsp of fennel seeds
4 tsp of coriander seeds
1 whole cinnamon stick broken into smaller pieces
2 tsp whole cloves
2 tsp ginger powder
(or add fresh slices of ginger to your pot or cup)
1 tsp black pepper corns
1 tsp ground or half a whole nutmeg
Zuzz all the spices together in a coffee grinder or vitamix blender.
A standard food processor or blender won’t always grind the spices small enough but will do if you don’t mind larger pieces.
Keep in an airtight container and add to your cup or pot of tea in an amount that suit your tastes. For me that is about half a teaspoon per large mug. I put mine straight in the mug because the bits don’t bother me but if they bother you make it in a pot and use a tea strainer.Enjoy … oh and by the way, you can alter any of these spice proportions to suit your taste or your particular Dosha or constitution.