Making Masala Chai

Making Traditional Masala Chai

Too busy to make chai? Here is the solution…

On your free day, make about 8 cups of chai following the instructions given for your tea of choice. Allow to cool and store in the fridge in preferably a glass container (metal will react with the spices and change the flavour). Heat up one cup at a time as desired. Or have it chilled on a hot day.

You will have your daily chai!

Bombay Masala Chai Recipe. Makes one cup (Empty Trudy Ann’s Chai spices into a small jar. Store the tea and spices separately)



Add 1 measuring cup of water and 2 tablespoons of cream into pot and place over high heat.

If you do not use cream, add more milk and less water, keeping the total amount of liquid to about 1 cup per serving of chai.

Add 2 thin slices of fresh ginger (optional- as it can get too spicy).

As it comes to a boil, reduce heat to prevent boiling over and add 1/4 teaspoon of Trudy Ann’s Chai masala (spice) and 1 teaspoon tea leaves into pot. Adjust heat to keep a gently rolling boil. Gentle stirring is good.

Boil for 2 minutes. (Maximum of 5 minutes for a very strong cup)

Strain immediately into tea cups or tea pot and serve, adding sweetener to taste.

Made with Organic ingredients: Black tea, cardamon, cinnamon, cloves, ginger & pepper. No preservatives, no solvents, no flavouring agents/ no extracts.

Trudy Ann making chai at home

Chai Chai x Trudy Ann981-1

© 2013 Trudy Ann’s Chai


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