Every family has their own way of flavouring chai. Ever since I can remember we ground up spices to make the chai masala, we also added aromatics to the pot like grated ginger, dried or fresh mint leaves from the ba and dada’s garden and some lemon grass leaves.
Once brewed we would have a wonderfully fragrant tea, that tickles the tongue with spice and sweetness. I know I’m biased but I think it’s absolutely perfect.
Monica’s chai recipe
serves 2 people
- 1 Tea bag/2 teaspoons loose tea
- 1/4 – 1/2 tsp chai masala (depending on how spicy you like it)
- couple of pinches of chopped of lemon grass leaves
- 2 sprigs of fresh/dried mint
- 2 teaspoons sugar
- grated ginger root (about 1cm-2cm worth)
- dairy or non dairy milk to your taste (if using non dairy I prefer oat or coconut)
- 2 mugs water
Pour the water into a pot and add all the ingredients apart from milk and and bring to the boil on a medium heat. Let it steep for a minute whilst boiling. Add the milk and again bring to the boil on medium heat, lower the heat slightly and let it steep again for another one-two minutes. Strain and serve!
Its really that simple and nothing warms you up like chai on these cold winter days.
If you want to spice it up a bit further a shot of rum goes a long way 😉