Masala Chai Recipe by Bailey
Cooking Instructions 20 mins 1 Pour some milk into a medium saucepan 2 Pour some water into a saucepan until it looks like the right consistency 3 Turn heat on high, keep a close watch and lift the pan off the burner if it starts to foam 4 Pound (or grind with spice grinder) black pepper into a powder and add into the saucepan 5 Pound cinnamon into a powder and add it 6 Pound cloves into a powder and add it 7 Pound the dried ginger and add it 8 Remember to stir and lift the pan as needed 9 Add the tea powder 10 Add the sugar 11 Boil on high. Note: if the tea is not a brown color you can keep it boiling and lift it off the heat if it foams until you get the desired color. 12 Pound the green cardamom into a powder and add it. Note: adding the cardamom at end gives the tea an aromatic scent and vibrant taste. 13 Remove from the heat and strain the mixture into a pitcher 14 Pour from a height between two pitchers to cool and foam the tea. Note: cooling the tea prevents the milk from burning and you can drink it sooner. 15 Serve in a cup 1 Pour some milk into a medium saucepan 1 Pour some milk into a medium saucepan 2 Pour some water into a saucepan until it looks like the right consistency 2 Pour some water into a saucepan until it looks like the right consistency 3 Turn heat on high, keep a close watch and lift the pan off the burner if it starts to foam 3 Turn heat on high, keep a close watch and lift the pan off the burner if it starts to foam 4 Pound (or grind with spice grinder) black pepper into a powder and add into the saucepan 4 Pound (or grind with spice grinder) black pepper into a powder and add into the saucepan 5 Pound cinnamon into a powder and add it 5 Pound cinnamon into a powder and add it 6 Pound cloves into a powder and add it 6 Pound cloves into a powder and add it 7 Pound the dried ginger and add it 7 Pound the dried ginger and add it 8 Remember to stir and lift the pan as needed 8 Remember to stir and lift the pan as needed 9 Add the tea powder 9 Add the tea powder 10 Add the sugar 10 Add the sugar 11 Boil on high. Note: if the tea is not a brown color you can keep it boiling and lift it off the heat if it foams until you get the desired color. 11 Boil on high. Note: if the tea is not a brown color you can keep it boiling and lift it off the heat if it foams until you get the desired color. 12 Pound the green cardamom into a powder and add it. Note: adding the cardamom at end gives the tea an aromatic scent and vibrant taste. 12 Pound the green cardamom into a powder and add it. Note: adding the cardamom at end gives the tea an aromatic scent and vibrant taste. 13 Remove from the heat and strain the mixture into a pitcher 13 Remove from the heat and strain the mixture into a pitcher 14 Pour from a height between two pitchers to cool and foam the tea. Note: cooling the tea prevents the milk from burning and you can drink it sooner. 14 Pour from a height between two pitchers to cool and foam the tea. Note: cooling the tea prevents the milk from burning and you can drink it sooner. 15 Serve in a cup 15 Serve in a cup More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Tomato bisque Homemade Shepherds Pie Baked Cassava Cheese Bulgogi Copy-Cat Cinnabon Cinnamon Rolls Tomato bisque Homemade Shepherds Pie Baked Cassava Cheese Bulgogi Copy-Cat Cinnabon Cinnamon Rolls Fafda bataka Hummus Tomato Puree Tikka Mayo Garlic Fries Falafel Rang birangi My local cupcakes Tuna filling Halibut Chowder Homemade beef sausages Fafda bataka Hummus Tomato Puree Tikka Mayo Garlic Fries Falafel Rang birangi My local cupcakes Tuna filling Halibut Chowder Homemade beef sausages