Chai means tea and masala means spiced.
I was taught this recipe by the chef at the Salinda Resort in Phù Quôc Island.
You will need a deep mortar to crush the spices.
Feel free to experiment with the spices based on your preferences.
I like to serve it with frothed milk on top.
In a saucepan, bring the water to a boil. Add the spices (cardamom, cloves, cinnamon, ginger and pepper) and let it simmer for about 5-10 minutes to allow the flavours to infuse.
Add the loose tea leaves to the spiced water and let it steep for another 3 - 5 minutes depending on how strong you like your tea.
Pour in the milk and add the sugar. Bring the mixture back to a boil, stirring occasionally. Once it reaches your desired strength and sweetness, strain the tea into cups.
Serve hot and enjoy your homemade masala tea!
Ingredients
Directions
In a saucepan, bring the water to a boil. Add the spices (cardamom, cloves, cinnamon, ginger and pepper) and let it simmer for about 5-10 minutes to allow the flavours to infuse.
Add the loose tea leaves to the spiced water and let it steep for another 3 - 5 minutes depending on how strong you like your tea.
Pour in the milk and add the sugar. Bring the mixture back to a boil, stirring occasionally. Once it reaches your desired strength and sweetness, strain the tea into cups.
Serve hot and enjoy your homemade masala tea!