Masala Chai Mornings

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My grandparents, parents, aunts, and uncles all begin their days with a cup of hot masala chai.  I am a coffee drinker on the weekdays; however, when the weekend comes around I start my mornings with masala chai as well. 

I began drinking masala chai when I was in high school and had to stay up late into the night to study for school.  My dad would often make me a cup of chai to help me stay awake.

I can't remember a time when my dad was not the first person awake and making chai in the mornings.  Even now, when I go back home, my dad always makes a cup of chai for me when I wake up.  If he has to leave for work and I'm still asleep, he will make it and leave it for me to drink later.

I figured there is no better way to start this blog than with masala chai, even if this is one Indian item I have been making for several years!

The first step is to crush fresh cardamom pods. I use a mortar and pestle to do this.  Cardamom is my favorite spice used in masala chai, and using freshly ground cardamom makes a big difference in taste.

Then boil a cup of water with sugar, cardamom, and freshly grated ginger.  The sugar will dissolve into the water as it comes to a boil.

Once the water comes to a boil, add the tea.  Then cover the pot with its lid, turn the heat to low, and leave the pot for four to five minutes.

After a few minutes, lift the lid and add the milk.  Increase the heat to medium-high and add the chai masala (optional) and cinnamon.

Bring the chai to a boil once again; but be careful to make sure it does not boil over.

Using a fine mesh strain, pour the chai from the pot into cups.  I have always enjoyed my chai with a few Marie biscuits too ;)

Good morning!

ingredients (serves 2):

• 1 cup water
• 2 tsps sugar
• 3 cardamom pods
• 1/2 tsp freshly grated ginger
• 2 heaped tsps loose leaf black tea (or 3 teabags)
• 1/2 cup reduced-fat (2%) milk
• pinch of chai masala (optional)
• pinch of cinnamon 

recipe:

1. Crush cardamom pods with a mortar and pestle.
2. Add water, sugar, cardamom, and ginger into a pot and bring to a boil.
3. Add tea, cover pot with lid, and bring heat down to low.  Leave the pot for four to five minutes.
4. After a few minutes, add the milk, chai masala, and cinnamon.
5. Bring chai to a boil, being careful that the chai does not boil over.
6. Pour chai through a fine mesh strainer into two cups.

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