Dried Ginger Masala Chai Recipes
DRIED GINGER MASALA CHAI
This milky black tea mixes the sweet spiciness of dried ginger with piney-fruity-minty green cardamom and the brash, earthy heat of black pepper.
Provided by Leena Trivedi-Grenier
Categories Spice Ginger Tea Drink Drinks Hot Drink Non-Alcoholic Milk/Cream Cardamom
Yield 4 servings
Number Of Ingredients 6
Steps:
- To a 5-qt pot, add 3 cups water, cardamom pods and seeds, ginger, and pepper and bring to a rolling boil over high heat. Then add tea and boil for 4-5 minutes until the water looks darker.
- Add milk and let boil until the foam almost overflows the pot. (Not all plant-based milk will rise when it boils. If yours doesn't, keep it at a rolling boil for 30 seconds before continuing with the recipe.) Place a wooden spoon across the pot to avoid bubbling over, and lower heat briefly. When foam has settled, return to medium heat, continuing to boil for a total of 10 minutes from the time that milk was added, until the liquid has reduced by ⅓ and has a deep tan color. If the foam continues to rise, lower heat slightly.
- Remove from heat. Using a strainer, strain tea into 4 teacups. (For a frothy chai, pour the chai from one cup to another a few times until bubbles form.) Add about 1 tsp. sugar (or more to taste) per cup, and serve immediately.
- Variations
- Swap or add in one or all of these spices to make a different cup of chai: 2 tsp. dried mint, 8 cloves (coarsely crushed), one 4-inch cinnamon stick (crushed into smaller pieces).
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