A jar of this on the shelf is the difference between making chai and thinking about making chai. Cardamom, clove, cinnamon, ginger and black pepper, whole and toasted, then ground together. The pungent spices kindle agni (digestive fire), the sweet of the milk grounds it, and the whole drink lands warm without being heavy. Make a proper batch. It keeps for months in a sealed jar, and it is the first thing you will reach for on the first cold morning of the year.
Chai Masala Mix
Ingredients: Utilise metric teaspoon for measuring
- 4 Teaspoons White Pepper, finely ground
- 2 Teaspoons Cardamom, finely ground
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- ½ Teaspoon Ginger Powder
- Pinch of Ground Cloves
Utensils needed:
- Bowl to mix spices
- Pot to hold 1 litre liquid to make tea
- Pestle and Mortar
- Metric teaspoon
- Fine grater
- Tea strainer
Chai Tea
Ingredients:
- Ceylon tea, bags or loose leaf
- Water
- Milk full cream
- Sugar as needed
- 2 X 20cm blades of Lemon Grass (if available)
- 4-6 Mint Leaves (optional)
- Small knob of Root Ginger (grated)
