14oz Chai teapot and strainer combo. Turkish coffee pot and fine mesh strainer together for making perfect Prana Chai at home

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Now add the tea leaves and let it boil for a minute. You can also add sugar at this time or add it in the cup when serving. Okay, as much as I love taking shortcuts I do not recommend this. It just doesn't have the same flavor as you would get when the ingredients are boiled together in a pot. So, can you make it-yes. Do I recommend it, no. Can Chai be used to treat illness? The main ingredients to make Masala Tea are very basic and pretty much the same in all recipes. What varies is the quantity of spices or add-ons to flavor the tea. Some like to add lots of ginger, others lots of cardamom and others may prefer only whole spices.

I added a little fresh turmeric and ginger root to mine also…do you know if the root would have more anti-inflammatory benefits than the powder?For a more authentic recipe and to learn more about this delicious Indian tea, see this video from Bhavna’s Kitchen. How to Make Chai Tea You can make Masala Chai with freshly crushing the whole spices when making tea or using a Chai Masala Powder. Milk– Use whole milk or 2% or even non-fat depending on your taste. You can also use almond or oat milk. I definitely do not think that the chai will keep well in growlers. It would certainly have to be refrigerated to prevent spoilage. Also, having refrigerated the chai and reheated it in the past, the flavors change quite a bit (and, at least to me, not in the best way). If you’d like to give it as I gift, I suggest making small jars of the chai masala, putting a little card in with the chai recipe (and a link to the blog, please!), and to make it pretty, perhaps tying a piece of fresh or dried ginger and some fresh or dried lemongrass stalks in a decorative way.

The first time my daughter and I made the tea and with great anticipation and in fact, squeals of excitement…and upon taking our first sips, ran together to the sink to spew it out. It made for great laughs. BUT the second try, we followed the directions carefully and are IN LOVE!!! This is even better than Bollywood! I personally like my chai to have a strong tea flavor. If you don’t like that extra sharp tea flavor, feel free to add the tea leaves later on. My husband prefers the chai when the tea leaves have been added just before the milk comes to a boil for the first time, so if he’s drinking with me that’s what I usually do! Adjust the spices you add to your taste. A few tries and you will know your preference. I like to make Chai Masala blend and have it handy for everyday use. The masala recipe makes a LOT of masala. Feel free to make 1/5 of the recipe, that's the easiest number to divide if you have an accurate scale.

You might also enjoy the very popular Mango Lassi, Badam Doodh, and Masala Chaas (Buttermilk) recipe. To say “Chai” or “Chai Tea”? Don’t boil the tea leaves in high heat for a long time. You chai may turn bitter. A minute is more than enough. You can boil more to steep in the flavor after adding the milk. Our teapots aren’t just vessels; they’re timeless masterpieces that infuse your brews with boundless elegance while savouring their aromatic flavours. From the whimsical to the retro, our teapots and teapots with infusers are bursting with vibrant prints and intricate patterns that are hand drawn by our master artisans, transforming every tea moment into a joyous celebration of self-expression. If you're still learning how to make chai the traditional way, or you're looking for some pointers - watch this video of Uppma showing you how it's done in her own kitchen. Masala chai is chai that is made with spices added to it. The spices and the amount of each spice that is added varies a whole lot from once chai drinker to another.

So, basically, you figure out how much chai you want to make and use half milk and half water. If you’re making a half gallon of chai (2 quarts or 8 cups), I would use 4 cups water, 4 cups milk. I probably would use about 10-12 tsp of tea leaves (because larger batches tend to dilute the flavor), and about 1-1.5 tablespoons of masala for the same reason. If you use that as a rough metric, you can easily make a gallon or more of chai. Chai is pronounced "Cha" in my house, which is a Gujarati word, and it's made a countless number of times. Growing up, I felt like I was a barista in my own house! No Joke, I made cha all day long it seemed. Perhaps, that's why my recipe has been perfected throughout the years. I think my Mom had a total of 5 cha pots at any one given time. The curvy, open design of the pot will deliver a piquant aroma that will fill your nostrils and have you salivating long before you’ve even had your first sip. Strain or remove the tea bag — If you’re using a teapot with an infuser, remove the loose-leaf tea by straining the tea through a tea strainer or removing the tea bags from the teapot.

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With regards to the large batch question, the recipe doubles, triples, etc. easily, but my recommendation would be to increase slightly, the amount of masala and tea leaves.