Have you ever wondered why our parents drink so much chai? Sometimes 3 or 4 times a day?

Masala Chai tea with a blend of spices added to it. The spices can be ground spices, fresh spices or both.

As part of my routine, I have masala chai daily and therefore make up a large blend  of “masala’ using ground spices. This has a shelf life of up to two years when stored in an airtight container but I prefer to make it every six to eight months. What I love about having this masala blend at hand is that if I feel a cold coming on I can sprinkle some over my porridge to help fight pathogens or if I want to float off into a relaxing sleep after a hectic day, I can add it to warm milk at bedtime.

Creating the right blend can take a few trials as the quantities of spices need to balance. Some spices can be overbearing making tea too spicy or insipid. I will be teaming up with Maria from Golden Monkey Tea Company to see whether we can create and offer a rounded, balanced chai masala blend. Watch this space….

In the meantime I have put together a recipe using small quantities of spices so you can enjoy an authentic cuppa straight away. This chai is  fragrant, sweet, warming, lifting and not too spicy. 

Tea for two 

Slice of fresh ginger (1.5cm cube)

Six cardamon pods

3 Whole black peppercorns

Small stick of cinamon (2cm)

450ml (16fl oz) water

3 tsp black tea (or two bags)

225ml (8fl oz) milk

Sugar (to taste)

1. Heat the water in a small pan and bring to simmer.

2. With a pestle and mortar or metal spoon, gently crush the spices, adding them to the simmering water.  Bring to the boil, then simmer gently for 5 minutes.

3. Add the black tea, milk and sugar to taste, simmer gently again for 4 minutes.

4. Turn off the heat, strain and serve with feet up

Post by Mita Mistry