Indian Masala Chai After Soma
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bulb ginger, the size a thumb
- 3 cardamom pods, green
- 3 tablespoon, heaped tea, black, coarse
- 3 tablespoon, heaped sugar
- 1 liter water
- 250 ml milk
- 1 pinch (s) black pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- The recipe comes from my Indian nanny and came into my hands through my mother. The Masala Chai contains fewer spices than some other recipes, but this allows the cardamom aroma to be carried much better.
- The ingredients refer to one pot.
- Peel the ginger and press down with the palm of your hand or the pestle of a mortar. Break open the cardamom pods.
- Put both in about 1 liter of cold water and bring to the boil over medium heat.
- Put the sugar and the black tea (use a coarse and full-bodied one as possible. I always use Rize Turist Çayi, which is available at every well-stocked Turkish supermarket) in a small bowl.
- Boil the water, add the tea / sugar mixture and bring the brew to a boil.
- Add the milk and turn the heat down. Let the tea steep for 6 minutes on a low flame. Strain through a sieve, season with a pinch of black pepper and serve.
- If you value your friends in particular, you can put another cardamom pod in the cup and then pour the tea.
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