#C2 Pan-Asian Masala Chai recipe

Here is a set of instructions for making chai. Since spice can steep for longer than tea, the preferred approach is to steep the spice first, for 3-5 mins, then steep the spice and tea together, for another 3-5 mins. Therefore, your ELEMENT SPICE chai compound does not have the tea mixed in, as many chai mixes do, which prevents proper steeping. A basic black tea like Assam or Nilgiri would work well. I recommend that you add boiling water in two stages so that the water is still properly hot (near boiling) when it comes time to steep the tea. The cups in the photo, by the way, are small, thin clay cups that are treated as disposable in India, and are commonly used by the vendors selling chai on the railways.

ELEMENT SPICE COMPOUND #C2
Pan-Asian Masala Chai (spice only)
Inspiration: South India

There is no one Masala Chai (Hindi for “spice mix tea”) recipe, but cloves, cardamom and cassia cinnamon are almost universal. Because spices take longer to extract than tea does, the best way to prepare your chai is to first steep the spices for about 5 minutes, then add the black tea and steep for another 3-5 minutes. The standard price for a glass of Masala Chai from the chai-wallahs on the streets of India, whether in rural areas or the cosmopolitan cities, is 2 rupees (5 cents). Our pan-Asian version adds star anise (used in India, but more common in Southeast and East Asian cooking (e.g., Chinese five-spice) and ginger. A tea ball, strainer, or other tea-making device can be used to make your chai. A French press can also work, though we recommend decanting your chai immediately after it steeps, because French presses usually do not stop extraction of tea.

(1) Shake or mix Pan-Asian Masala Chai spice. Optional: toast the spice, just to the point of smoking.

(2) Measure out one heaping teapoon (7 ml) of Masala Chai spice and one heaping teaspoon of loose black tea for each cup of water, 8 fl oz (120 ml).

(3) Steep the Masala Chai spice for 5 minutes, then add the loose black tea for another 3-5 minutes. Ideally, the water should be near boiling at both stages, so boil water and half the needed amount for the spices, then reboil the water while waiting for the spices to steep and add boiling water again at the tea stage.

(4) Decant the liquid or strain out the spice and tea leaves. Add milk and sugar to taste (to do it in true Desi style, add a lot of both). For a refreshing change, try it without the milk and sugar, or even without the tea!

INGREDIENTS: Cardamom, cassia cinnamon, cloves, star anise, ginger, black pepper.

Information on tea and tea plantations:
The Republic of Tea
Meghma Tea Estate