Indian Masala Chai - Black Tea

This ubiquitous chai has been altered thus allowing the traditional flavors slightly to cater to more Western tastes, with a focus on ginger, cinnamon and vanilla. The aromas wafting out of this cup are fantastic, spicy enough to wake you up before you even take a sip. “Masala Chai” simply means “mixed-spice tea,” and across North India it can be found in countless local secret-recipe variations. The most common combination is cinnamon, cardamom, clove, nutmeg, and black pepper. These five spices, sometimes called “panch masala” (literally “five mixed-spice”), also provided the name for exotically-spiced fruit “punch” and are ubiquitous in Indian cooking, especially sweets. Traditionally boiled in huge metal kettles with whole milk and loads of sugar, chai is poured from high up to aerate and cool it, served in tiny glasses or clay bowls with a pinch of fresh masala on top, and enjoyed frequently throughout the day. Steeping Time – 3 Minutes Water Temp – 212 F Black tea, ginger root, c