Classic Masala Chai and no its not Chai Tea

I love my tea and am finicky about the way its made. Most of my mornings start with a cup of perfectly brewed Darjeeling tea. However for lesurely weekends I will make masala chai or Indian spiced tea. And let me tell you a secret, there is really not recipe. Every household makes it differently.  However, there are a few core guidelines. I promise to share my tested and tried way as long as you do not call it Chai Tea. I have no idea who came up with the Chai Tea name but it is one of the surefire ways to annoy an Indian. Saying Chai Tea is like saying Tea Tea.

A pet peeve on Masala Chai

Why do we say Masala Chai, now that is a different story. Masala means spice and Chai is Tea, so well spiced tea is Masala Chai. I actually sometimes do make it in the instant pot and you can find my Instant Pot recipe in my Instant Pot cookbook. And, like many others I use the Masala Chai Flavors in Baking. Here are my Chai Banana Bars.

And then a Citrus and Chai Cake

However let us now get down to Masala Chai.

• I like to use whole spices and fresh ginger. I find that they offer the best flavor. Since I use loose black tea, I have to strain the tea anyway.
• Darjeeling tea is best brewed rather than boiled, so you do not want to use it for Masala Chai
• A strong black tea such as an Assam tea is a good idea

The way I make this tea, you can enjoy it with or without milk. Well, being a tea purist, I sometimes skip the milk even with my masala chai. And some masala chai cohorts if you are looking for ideas are,

Nankhatai – Indian Almond Shortbread Biscuits

Nimki – Bengali Savory Crackers (this is what I enjoyed yesterday) and of course

Shingara – Bengali Cauliflower Samosas

So, here is to a warm and satisfying week ahead. May the days be well seasoned and spicy.