Masala chai: a tea like no other
Have you ever heard of chai masala? Put simply, it means tea with spices. Which spices? How can you prepare it at home, step by step? What is its history, and how is it enjoyed in India and elsewhere? Here are the answers.
The history of chai masala
The British played a significant part in the history of masala chai, establishing tea plantations in India, in Assam. They combined the black teas produced there with various additions, creating the drink now known almost worldwide as masala chai. At the time, in the first half of the nineteenth century, this combination of spices, milk and sugar did not catch on among Indians. The main reason was that tea was primarily an export commodity and therefore remained expensive.
This changed in the early twentieth century, when the Indian Tea Association, a trade association of Indian tea producers, began promoting chai masala in India, particularly at railway stations, but also in factories and other workplaces. This helped popularise tea among local people on a larger scale.
The mechanisation of tea production in the 1960s was also important, significantly increasing the availability of masala chai in India.
How to prepare masala chai
As masala chai spread, countless preparation methods developed. The most popular Indian version contains black tea, cane sugar, full-fat milk and warming spices such as cinnamon, ginger, cardamom, cloves and pepper.
Curious about a masala chai recipe? Here it is:
- Pour two cups of water into a small saucepan, add your chosen spices and bring them to the boil.
- Add two teaspoons of loose-leaf black tea, preferably Assam, and simmer for around five minutes.
- Add half a cup of milk and two teaspoons of brown sugar. Stir and bring to the boil.
- The tea is almost ready. Pour it into a glass through a strainer to remove the solid ingredients.
- Enjoy!
Different countries, different customs: variations on chai masala
Masala chai is not always based on black tea. Surprised? In some places it is made with green tea. As for milk, full-fat milk works particularly well because it tempers the sharpness of the spices, but it is often replaced with plant-based alternatives such as soy milk. Read more in Which milk should you choose for coffee?
Is the sweetener always unrefined brown cane sugar? No: alternatives that work in chai masala include white sugar, stevia and honey. Finally, the spices. What else can join cinnamon, cardamom, ginger, cloves and pepper? Options include allspice, bay leaves, nutmeg, coriander, star anise, chocolate, fennel seeds, vanilla and lemongrass.
Read also: Three healthy additions to coffee: what to add to your black brew and Vanilla: why keep it in your kitchen cupboard?
More about spiced tea in India
Masala chai is deeply rooted in Indian culture, tradition and daily life. Walking through the streets of India, you will frequently see places serving it, from small stands to larger venues. Each can offer completely different flavours and aromas.
This spiced tea also enjoys lasting popularity and respect elsewhere in the world. It is a must-have on the menu at good tearooms and cafés. Its warming, aromatic ingredients make it particularly suited to colder days. This distinctive tea warms you up and creates a pleasant, soothing mood.
To enjoy chai masala, you can make it from scratch using the ingredients and recipe above, or simply buy a ready-made blend. These are easy to find in good tea shops and shops specialising in Asian or other international foods. The choice is yours!
Read also: Goji berries in tea? We say yes!