Easy Masala Chai Recipe Minimalist Baker Recipes Gather the ingredients tea leaves, milk, water and spices, if using, to make the chai. boil water start by bringing the water to a boil over medium high heat. crush any spices that you are using for the chai. add tea leaves reduce the heat to medium and add the tea leaves to boiling water. let it boil for a minute. Place over medium heat. allow to heat until small bubbles appear around the perimeter of the milk. stir the chai, scraping the bottom to avoid scalding the milk. when the milk comes to a boil, turn off the heat and stir well. bring to a boil once again, turn off the heat and stir well. allow to steep for a few minutes.
Authentic Indian Masala Chai Recipe Bryont Blog Add the black tea. then turn off the heat and let it steep for 10 minutes. boiling the tea will make it bitter, so just bring it to a boil, then turn the heat off. step 4: add milk of choice. if you prefer a “richer” masala chai you can use all milk and skip the water, simmering the spices and tea, right in the milk. Add the cardamom powder, 2 tsp sugar, and the ginger slice, and bring it to a boil. when boiling, add 3 tsp loose black tea. simmer for 2–3 minutes. add 4–6 tbsp milk and bring it to boil again. when boiling again, reduce heat and keep simmering for another 2 minutes. remove from heat and strain the tea with a strainer. Add water and chai masala to a pot, and bring it to a boil. add loose black tea and let it boil for 3 minutes. add milk and bring to a full rolling boil (until you like the color of the chai), then turn off the heat. strain into teacups. add sugar to the teacups and stir. Then turn off heat and let steep for 5 minutes more (covered) or longer for deeper flavor. add sweetener of choice to taste (we prefer stevia or maple syrup, but sugar is more traditional). strain through a fine mesh strainer before serving. keep strained, cooled leftovers covered in the fridge up to 3 4 days.
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