Sweet Masala Chai
Prep Time/Cook Time: 25 min
All chai recipes are personal, and I am happy to share mine with you. In India, everyone has their own chai routine which is often dictated by region and family customs. There is an art to the process for sure. I have taken the best of what I've learned traveling throughout India and drinking tea constantly, and added Moji's Sweet Masala to create this recipe. Around here, we call 3pm Chai O'clock. But trust this is delicious any time! Enjoy!
Sweet Masala allows for less refined cane sugar. I like to use oat milk as I find it has a rounder taste which creates a fuller and more robust flavor. Traditionalists like my mother-in-law, the "original Moji", will use whole milk plus a tablespoon of half & half. Typically, you would use loose tea leaves, but you can also use tea bags. The quality of the tea matters most. We recommend PG Tips or Tetley British Blend, but any high-quality Assam tea will work well. Sometimes, we cut the tea bags and boil the tea and strain it after. In that case, you may want to cut the brew time by 2/3 then strain and re-boil.
2 cups water
4 high-quality black tea bags
1 tbs Moji Masala® Sweet Masala
2 cups oat or whole milk
2 tsp sugar (optional)
Boil the water and steep the tea bags for 10 minutes with the lid on.
In a separate pot, toast the Sweet Masala on medium-high heat for 15- 20 seconds, until you smell the spices open up. Stir the spices so they do not burn.
Add the milk to the spices and stir continuously. Bring to a boil to the point it's almost overflowing then simmer on low for 10 minutes.
Combine the steeped tea (bags discarded) and sweet masala milk in one pot, then add sugar. Boil it over twice (again, until it's about to overflow) then turn heat to low. Simmer for 5 minutes. Strain and serve immediately.