Chai Masala by Beena
Quick chai: makes 1 x 25cl cup
Add 1 teaspoon of black tea and 1 teaspoon of Chai Masala to a teapot or a tea infuser. Add water boiled to 85°C. Leave to brew for 4 minutes, then strain.
Traditional chai: makes 2 x 25cl cups
Boil 50cl of water and 2 teaspoons of Chai Masala for 5 minutes in a saucepan. Add 15cl of your preferred choice of milk to the saucepan and boil for 10 minutes. Add 2 teaspoons of tea. Turn off the heat, cover and leave to brew for 4 minutes, then strain. Add sugar if required.
Which tea to use: loose-leaf or powdered black tea you have in your home . Our suggestions: Assam, Sri Lanka or Darjeeling teas.
Absent, except for cross-contamination.
May contain traces of sesame, celery, mustard, soy.
- Origin Creation
- Storage / Use In a cool, dark, dry place.
The words of Mathilde Rœllinger
Beena Paradin Migotto from Kerala has shared her favorite chai recipe with us. This recipe makes chai tea exactly as I remember it.
Beena is an author, company manager, and innovation consultant. She has written several books about Indian cuisine and spices. Beena helped us to create our collection of Indian cultural spice blends.
As the day goes by, the chai tea you buy from street vendors changes taste. In the morning it is mildly sugared. At the end of the afternoon, it is stronger and sweeter. As the chai tea simmers during the day, the milk becomes more saturated and the street vendors add sugar every hour. Sugar is optional in our suggested recipe.
These spices are perfectly ground for making homemade chai.
The traditional recipe is made with milk. Cow's milk can be replaced with plant-based milk (almond or oat). Chai can also be enjoyed without milk (see our serving instructions for quick chai).