Masala Chah or Chai
(Indian Spiced Tea)
Serving Size: 8
- 6 cups cold water
- 1/3 cup milk—or to taste
- 1 stick cinnamon—3 inches long
- 6 green cardamon pods—(whole)
- 4 whole cloves
- 12 black peppercorns—(optional)
- 12 teaspoons sugar—or to taste
- 6 teaspoons leaf tea—or 9 tea bags
Combine water and milk in a deep pan, and bring to a boil. Add the spices and sugar. Stir to blend, and turn off the heat. Cover the pan, and let the spices soak for at least 10 minutes.
Add the tea leaves or bags, and bring the water to a second boil. Reduce heat and simmer, covered, for 5 minutes. Uncover, check the color and taste, and if desired add more milk and sugar. Strain the tea into a warm teapot, and serve.
Makes 8 six-ounce servings.
Mastercook recipe originally posted on Kitmailbox by Myrl H. Burkett
Other Indian Recipes
Kate's Virtual Journey: A Progressive Feast
11/06/99 India: Spicy Chaat and a Cuppa Chai
11/13/99 Egypt: Eating Like an Egyptian
11/20/99 Turkey: A Turkish-Roast Turkey
11/27/99 Detour: Holiday Gift Ideas
10/02/99 Japan: Nimble Nibbling
10/09/99 Korea: Mad About the Mandu
10/16/99 Vietnam: From Moon Cakes to Pancakes
10/23/99 Thailand: The Monkey Feast
10/30/99 China: Festival of the Hungry Ghosts
About Kate's Virtual World Tour: A Progressive Feast
From September 1999 to January 2000, this progressive banquet begins with Appetizers in Asia, continues with multiple courses across India, the Middle East, and North Africa, and around Christmas, crosses over to Europe for Desserts in Deutschland. Recipes, country backgrounds, local attractions, and special travel tips make each stop vivid and exciting, as if you were right there, experiencing the journey yourself. These world tour specialties and authentic recipes will inspire you to create your own unique and festive holiday tables, fit for kings and queens. No passport needed, just a fork, a stove and a hearty appetite!
Copyright © 1999, Kate Heyhoe. All rights reserved.
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This page created November 1999