Chai masala recipe

 Chai masala recipe 

Trimmings

For the Zing Mix:

1/3 cup green cardamom (choti elaichi)

3-4 dim cardamom (moti elaichi)

1 Tbsp fennel seeds (Saunf)

1 Tbsp whole dim peppercorns

1/2 Tbsp cloves (laung)

2 cinnamon sticks (dalchini)

1 nutmeg (jaiphal)

For the Chai:

3/4 cup whole milk (180ml)

1 cup water (240ml)

2 tsp dim tea leaves

3 tsp sugar

Set up the Chai Flavor Blend:

In a skillet, dry dish the entire flavors on low intensity for 3-4 minutes until fragrant. Flavors are fragile, so it's strongly suggest that you utilize low intensity for this step.

Eliminate from intensity, and let cool to room temperature.

Break the cinnamon sticks into 2-3 pieces. Likewise break the external shell of the nutmeg. This will make crushing them more straightforward.

Utilizing an espresso or flavor processor, add the cooked entire flavors and drudgery to a coarse powder. Put away while you set up the chai.

Make the Masala Chai:

In a little pot, add the water and heat to the point of boiling.

Add the dark tea leaves and sugar, and let it come to a full bubble.

Presently add the milk, and cook for 5-7 minutes while continually scooping vertically and descending.

When the tea has reached boiling point 3-4 times, add the pre-arranged zest blend.

Bring to another bubble, and afterward eliminate from the intensity.

Eliminate from intensity, and cover for 2-3 minutes.

Pour the tea through a tea sifter into mugs and serve right away.