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Masala chai literally translates to "tea with spices". It's just black tea with milk and spices.

By choosing different spices, you can influence the taste of masala chai.

Masala chai is a traditional Indian drink. Among the many things that are considered traditionally Indian, but have really sunk into oblivion in modern times, masala chai remains a living tradition to this day throughout India.

In any city in India, you can see a tea master's tray on the street with a small stove for brewing tea and large glass jars with cookies.

You can go up to him and just say “chai” in Russian, you don’t need to say “masala” or the English “tee”, for Hindus “chai” is sweet black tea with milk and spices.

They drink masala chai in small cups or in the same tiny paper cups as Italians drink coffee. We noticed that they are great gourmets and connoisseurs of this spicy velvet drink. Because the best masala tea that we managed to try was in those places that are designed purely for locals, where there are no foreign tourists. In cafes and restaurants for foreign tourists, masala tea was served in larger mugs and its taste was always inferior.

This article will be a recipe for making masala chai from a ready-made mixture, which can be purchased at specialty spice stores. And I will tell you how to brew masala tea from individual spices, how much and what kind of spices to take, grind or use whole.

So, to prepare masala chai from a ready-made mixture of spices, you will need:
water, milk, sugar, black tea, masala chai, cinnamon.

Cinnamon is the main spice of masala chai, there is very little of it in the finished mixture to get really tasty tea. Therefore, we will add cinnamon separately to the finished set of spices. Milk can be used the most common, 2.5-3.5 percent fat. Sugar can be either brown or regular white. Black tea is also the most ordinary, granular or small leaf.

• Water - 300 ml
• Milk - 200 ml
• Black tea - 3 heaped teaspoons
• Sugar - 1-2 teaspoons (with or without a slide to taste)
• Masala Chai Spice Blend - 1 heaping teaspoon
• Ground cinnamon - 1 teaspoon without a slide

Mix water with milk in a saucepan, bring to a boil. When heated, add sugar and after it a set of spices and cinnamon. Adding sugar when brewing tea is a must, as sugar helps spices and tea release their flavors. If you are not a fan of sweets, then add just a little bit of sugar just for the brewing process.

After the water with milk, sugar and spices boils, add black tea, mix well and cook over low heat for 4-5 minutes at the lightest boil, you can sometimes stir. Pour into mugs through a strainer and enjoy a spicy velvety drink!

The video shows the entire process of making masala chai using a ready-made mixture of spices:

And some health benefits of masala chai. Masala chai is a tasty and pleasant drink, but it is drunk in small portions, like strong coffee. Spices have a very beneficial effect on the human body, but, as you know, everything is good in moderation.

Cardamom improves the work of the heart and cardiovascular system, has a beneficial effect on the nervous system, relieves stress, stimulates the brain.

Ginger improves the functioning of the pituitary and hypothalamus, thins the blood and increases blood flow, activates the functions of the senses of perception and intelligence, improves memory, and has a general relaxing and analgesic effect.

Cloves have antiseptic and tonic properties, cleanse the blood of toxins, poisons and heavy metals.

Cinnamon improves the functioning of the gastrointestinal tract, enhances intestinal motility and peristalsis, suppresses a number of urinary tract infections and fungi.

Nutmeg improves the functioning of the genitourinary system and is a natural aphrodisiac, enhances the work of the small intestine.

Fragrant black pepper improves the functioning of the pancreas, helps the stomach digest food, as it promotes the release of hydrochloric acid, improves bowel function, and helps get rid of toxins and intestinal gases.

Due to the multifaceted effect of spices on the body and their wide composition in masala chai, this hot drink helps a person to normalize and harmonize the work of internal organs and the whole body as a whole.

Masala tea is equally good in the morning before breakfast for energy, in the afternoon to refresh perception, and in the evening to relieve tension. Try this exotic Indian drink, surprise your friends and relatives, and perhaps it will become a pleasant addition to every working day or a decoration for weekends and holidays!

P.S. Read all articles about India.

Masala is a drink originating from India. However, it is popular in countries around the world, especially those where they love and often use spices. Masala is a sweet tea with milk and spices. It has an unusual taste and bright spicy aroma.

The recipe for masala is quite simple, but it will require the purchase of several spices. It is not necessary to look for a ready-made kit, you can cook it yourself from the necessary ingredients.

What is good masala tea

This famous Indian drink boasts not only exceptional taste and aroma, but also great benefits for the body. It can easily replace the morning coffee intake, as it tones and invigorates just as well.

It is important! The spices that make up the drink not only speed up the metabolic processes in the body and strengthen the immune system, but also help overcome fatigue and give vitality.

Milk, which is used as one of the main components of masala tea, also brings certain benefits. A large number of proteins, calcium and phosphorus strengthens bones, and also has a good effect on the nervous system.

What spices are used in recipes

Masala translated from Indian can be interpreted as "a mixture of spices." There is no strictly defined composition for a set of spices. Their dosage and types can be chosen at will. However, the required components are still there:

• ginger;
• cinnamon;
• fennel;
• cardamom;
• carnation;
• pepper.

All these are the so-called warm spices, named for their warming effect. According to the rules of recipes, cardamom is added more than cloves, which perfectly complements its aroma and characteristic aftertaste. It is not necessary to add dried ginger, it will be replaced by a fresh root.

In addition to these mandatory ingredients, you can add:

• saffron;
• nutmeg;
• rose petals;
• almond.

It is important! If one of the required components is intolerant, it is allowed to replace it with a similar spice.

A set for making masala can be either made at home or bought in a store where all the spices will already be ground and mixed.

Milk for tea

As for milk, it is advisable to choose its fat content based on what density you would like to get tea. The dosage of milk is also selected depending on the desired milk saturation of the drink. Milk and water can be in proportions from 1:4 to 2:5.

Some gourmets prefer to add milk to already cooked. Often milk and water are mixed, and tea and spices are brewed in this mixture. It is this component that is called upon to “revive” the aroma and taste of spices. And in order for them to “open up” even more, spices are not only added to a hot liquid, but they are also boiled over low heat.

Classic recipe

The drink, in addition to various author's variations, has a classic method of production. For the preparation of masala, the classic is most often used, since in it all the components are selected in such a way as to reveal all the wonderful taste properties of the drink.

What you need for this recipe:

• 400 ml of water;
• 200 ml milk (or more if desired)
• 15 gr tea leaves;
• sugar;
• cardamom;
• carnation;
• fennel;
• nutmeg;
• ginger;
• black pepper;
• rose petals.

All spices are ground and mixed. Milk, water and tea leaves are boiled in a saucepan. When the liquids boil, remove the pan from the stove and pour in the spices. If the spices were not boiled with tea, they will need to be insisted - 15 - 20 minutes will be enough for this. Ready masala tea is filtered and poured into bowls.

Classic recipe with milk

The recipe with milk is no less tasty than the classic one. It differs in that for its preparation from a liquid, only milk is needed.

For this recipe you will need:

• 1 liter of milk;
• 15 grams of tea;
• cardamom;
• ginger;
• carnation;
• anise;
• nutmeg;
• cinnamon;
• sugar or honey to taste.

It is important! This recipe calls for the soaking of dry tea leaves so that they are slightly soaked. Be sure to mix and grind the spices - this can be done using a coffee grinder.

Ginger root is grated if it is fresh. Dried ginger powder is mixed with the rest of the spices.

Now you can start brewing the drink. Milk is poured into a saucepan and mixed with tea and sugar. When the mixture boils, the rest of the ingredients are added. After that, the drink is boiled over low heat for 5 minutes or until it becomes creamy. After brewing, it is recommended to infuse tea for 5-10 minutes so that its aroma and taste become even more saturated, and only then pour it into bowls.

Recipe for masala chai with unground spices

The recipe for making such a drink differs in the way spices are processed, or rather, in its absence. Masala chai doesn't get any better than this. This eliminates the need for straining, which is very convenient.

As ingredients you will need:

• 1 liter of water;
• 50 gr tea leaves;
• 600 ml of milk;
• 50 grams of honey;
• cinnamon;
• carnation;
• vanilla;
• cardamom.

Water is added to the pot and put on fire. All spices, except vanilla, are placed in a special bag for spices and tied with a thread or string. The bag is lowered into the water and secured with a rope so that later it can be pulled out without any problems.

When the water boils, continue to cook the spices for 15 minutes over low heat. Remove the saucepan from the heat, pour in tea and leave for about 5 minutes. After that, the bag can be removed, and the remaining components can be added to the liquid: milk with honey and vanilla. Masala chai prepared in this way does not need to be strained. Immediately after adding vanilla, the drink is slightly mixed and poured into bowls.

Recipe for a drink with ready-made spices

This recipe is original in that all the spices must already be prepared in advance. The prepared mixture is enough to make several servings of masala chai.

Ingredients for the spice mix:

• 2 grams of cardamom;
• 10 pieces of black pepper;
• 5 gr anise;
• 2 grams of ginger powder;
• 1 g of cloves;

All spices are mixed and ground in a coffee grinder. For yourself you need to cook:

• 200 ml of water;
• 100 ml of milk;
• 10 gr tea leaves;
• 2.5 g of cooked spice mixture;
• sugar or honey.

The recipe is for two servings. First of all, milk and water are boiled, and before the liquid boils, spices should be added. After boiling the drink, the fire is reduced to a minimum so that the spices are fully “opened”. At the same stage, tea leaves are poured in and all this is cooked for a couple more minutes. Before pouring the drink into bowls, it is advisable to strain it to remove the remnants of spices.

It is important! It is possible to prepare masala when the ingredients are put into a mixture of milk and water in the first place, and only after removing the saucepan from the heat, tea leaves are added and poured into cups. According to tea lovers, this recipe is no less tasty than the others.

Masala chai is not only tasty and fragrant, but also a very healthy drink. This is the reason for the special honor to him of the peoples of India, Pakistan and Nepal, as well as the love of many other countries of the world.

Masala is a kind of creativity. In compiling a list of ingredients, you can show your imagination and experiment with dosages and types of spices. It is not necessary to do everything strictly according to the recipe. The drink can only benefit from changing the dosages of spices. The main thing is not to add too many of them so that the drink does not have to be poured.

Masala is a tea that originated in India. Its fundamental elements are tea leaves, spices, milk. The high popularity is due to the invigorating effect on the body and health abilities. What are the benefits and harms of the drink? How to cook it correctly?

Components

Making tea is an easy task. So it may seem to get acquainted with the drink in question. Its composition is a field for creativity. Some of the components are mandatory (unchanged). Others are positioned as possible to use.

Regardless of the chosen method of preparation, masala tea has the following composition:

• spices;
• tea brew;
• milk;
• sugar.

The classic version uses granulated black tea. But variations are possible. This applies to both the “color” of the tea leaves and its type. Thus, the use of green loose leaf tea is also not excluded. Milk must be selected with the maximum fat content.

The composition of the spices used is formed on the basis of personal preferences. Spices are selected from the following list:

Compound

Masala is a tea that can be called a real vitamin and mineral cocktail. Choosing the option of how to prepare a drink, you can adjust its chemical composition. In the classic version, it contains:

• vitamin A (retinol, betacarotene);
• vitamin B1 (thiamine);
• vitamin B2 (riboflavin);
• vitamin B4 (choline);
• vitamin B5 (pantothenic acid);
• vitamin B6 (pyridoxine);
• vitamin B9 (folic acid);
• vitamin B12 (cyanocobalamin);
• vitamin C (ascorbic acid);
• vitamin PP (nicotinic acid);
• vitamin E (tocopherol);
• phosphorus (P);
• manganese (Mn);
• magnesium (Mg);
• potassium (K);
• copper (Cu);
• sodium (Na);
• calcium (Ca);
• zinc (Zn);
• iron (Fe).

Masala is a high calorie tea. One hundred grams of the drink is 379 kilocalories. Most of them are carbohydrates. This is 46%. In second place are fats - 37%. Proteins occupy 18% from the total volume. For those who are losing weight, these numbers seem terrifying. However, such a percentage combination of fats, proteins and carbohydrates makes it possible to include it.

Useful qualities

Masala tea as a traditional medicine positively affects the functioning of the human body. Specific areas of influence:

Masala is tea, which, due to a wide list of positive properties, has found application in the treatment and prevention of diseases such as:

• tuberculosis;
• colds;
• anemia;
• various disorders of the nervous system;
• viral infections;
• heart diseases;
• avitaminosis;
• vascular ailments;
• dysfunction of the gastrointestinal tract (or its individual parts).

Ancient Indian folk healers believed that Masala is not just tea. This is "living fire". The title was explained healing influence virtually the entire human body.

Possible negative impact

Benefit and harm rarely exist separately from each other. However, the drink in question is one of the exceptions. It contains no contraindications. The latter have been replaced by recommendations:

• The selection of ingredients for preparation should be carried out taking into account individual tolerance.
• If, after drinking, a deterioration in the state of the body is noticed (nausea, stool disorder, pain in the abdomen, an allergic reaction), then it is not necessary to refuse the drink. You can review its composition and find an option on how to brew masala tea that suits the body.

The question of how to properly brew masala chai is the first thing that should come to mind before the cooking process. Indian "experts" It is recommended to adhere to the following rules:

• for good mixing of water with milk, it is necessary to pour their combined composition from container to container (three or four repetitions will be enough);
• milk and water can be used in equal proportions up to a ratio of 3:1, respectively;
• the use of pepper and cloves should be minimal (these spices, in case of their excess, can muffle the taste of tea);
• brewing should be strong (using weakly brewed tea will not give the expected taste result);
• before serving, the drink is poured into preheated cups (for this they can be placed in the oven for a short time or poured over with boiling water);
• preliminary light frying of spices in oil will enhance their flavor (sunflower oil or ghee is suitable for this);
• spices and strong fire are incompatible (after adding spices, the drink must be simmered).

Masala is a tea, the use of which is not subject to any restrictions. You can drink it morning, afternoon and evening, before, after and during meals.

The drink can be stored in the refrigerator for a long time. Therefore, you can cook it based on several tricks. Before drinking tea can not warm up. When cold, it is no less tasty.

cooking recipes

Those who are preparing the drink in question for the first time should start with the classic version:

Combine and mix spices thoroughly:

• cinnamon - 1 teaspoon;
• cardamom - 1 pod;
• ground black pepper - on the tip of a knife;
• dry ground ginger - 1 teaspoon;
• cloves - 5 pcs.

1. Combine 400 ml milk and 200 ml water.
2. Bring to a boil.
3. Pour in spices.
4. Simmer 4 minutes.
5. Pour in 3 tbsp. spoons of tea leaves and sugar.
6. So much more to simmer.
7. Let it brew for a quarter of an hour.
8. Separate the thick.

Tea lovers will not remain indifferent to the masala drink. And it's about something more than just a taste experience. Huge benefits and no harm - this is a rarity and the main value of this drink.