Nepalese Masala Chai
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 20 g iner root
- 4 clove (s)
- 4 cardamom pods, crushed
- 1 teaspoon tea, black, stronger, e.g. Assam
- 1 teaspoon cinnamon powder
- 3 teaspoons sugar
- 300 ml water
- 200 ml milk, 3.5%
Print Recipe
Pin Recipe Instructions
- Cut the ginger into thin strips and bring to a boil in the water, along with the cloves, cardamom, cinnamon and sugar. After 5 minutes add the milk. When it boils again, add the tea and cook for another 3 minutes. Be careful, that tends to boil over.
- Finally, strain through a sieve into a cup and add sugar if necessary.
- I had a local explain the recipe to me in Nepal. It is especially important that the spices boil for at least 5 minutes before milk and tea are added. Only then does the Masala Chai taste as strong as on vacation.
- If you don`t put a lid on the pot, you end up with about the same amount of chai as you used to start with.
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