Crafted with meticulous attention to detail, our teapots feature the heat-resistant properties of borosilicate glass to ensure that your tea remains at the optimal temperature, while the ergonomic handles make pouring effortless and spill-free.

I boil it twice, because I think that extra boil helps to deepen the flavors and steep the tea even more. Adjust the water to milk ratio to your taste. This comes with practise. You can go with the ratio in this recipe and change it up to your personal preference. The masala recipe makes a LOT of masala. Feel free to make 1/5 of the recipe, that's the easiest number to divide if you have an accurate scale.So, basically, you figure out how much chai you want to make and use half milk and half water. If you’re making a half gallon of chai (2 quarts or 8 cups), I would use 4 cups water, 4 cups milk. I probably would use about 10-12 tsp of tea leaves (because larger batches tend to dilute the flavor), and about 1-1.5 tablespoons of masala for the same reason. If you use that as a rough metric, you can easily make a gallon or more of chai. and equipment. Chai was traditionally made over a stove using a copper pot meant specifically to extract the best flavours from the tea itself. These I added a little fresh turmeric and ginger root to mine also…do you know if the root would have more anti-inflammatory benefits than the powder? Sugar - regular granulated sugar is commonly used to sweeten chai. You can use brown sugar or jaggery as well. Masala means a blend of various spices. Chai masala is the blend of spices that is commonly used to make masala chai. Some of the common spices that are added to chai are:

You might hear people saying “Chai Tea” commonly in US. However “chai” translates to “tea”. So you are almost repeating the same word again 🙂 Be sure to use high quality tea, spices you like, and steep for as long as you like. A lot of it is just a matter of personal taste more than what may or may not be considered "correct." Swaps and Substitutions The recipe was passed down in grams, I’ve tried to convert it into conventional measurements, but please be aware that the conventional measurements are of the finely ground not the whole spices. Please note, you will get best results if you weigh the spices, it’s most accurate. Add the water into the teapot and allow the tea to steep — Once the water is boiled, pour it into your teapot, making sure you cover the leaves and that they’re fully immersed in the water. Allow the tea to steep for the recommended time. If you're still learning how to make chai the traditional way, or you're looking for some pointers - watch this video of Uppma showing you how it's done in her own kitchen.What region is this recipe from? I'm going to give some of it as a gift to my mother and my best friend, and I was going to include some of the stuff you wrote about in this post… but I was wondering where specifically it's from. The best way to brew masala chai is to is to use fresh, whole spices and crush or grind them down to release their full flavors. With regards to the grit, I hope you didn’t miss the instruction to strain the chai before drinking. I use a fine mesh strainer to strain the chai. Some spices always still slip through. In my family we lovingly refer to this as the chai dregs! I sort of think of it in the same way as Turkish or Greek coffee: some silt always gets left behind. I personally don’t enjoy the dregs, but my dad loves it, so when I’m drinking chai with him, he’ll finish my dregs. Otherwise, I try to leave behind as little actual chai as possible, when I ultimately wash the dregs down the sink! I hope that helps! The end product of this recipe isn’t what I was hoping for. In fact, the appearance was more like the contents of an ill baby’s nappy than the remnants of a fine cuppa. If you make tea everyday, I like the convenience of having the chai masala powder ready and available. It makes it so much easier to make the Chai. What are the ingredients to make Masala Chai?

Hi Ellie! I’m thrilled to hear that you have enjoyed the chai so much! I live in Portland, too, and think Bollywood’s chai is good, but I definitely prefer my family’s recipe. I’m glad that you’ve started using full fat milk. It definitely makes a huge difference. To answer your questions: warming cup and savour its vibrant flavours, the steps to creating a rich and aromatic cup of Chai are simple. We prefer steeping first in water alone because we find it makes a stronger infusion than adding the milk too soon. Masala chai is chai that is made with spices added to it. The spices and the amount of each spice that is added varies a whole lot from once chai drinker to another. Start feeling like a true chai aficionado and create a daily ritual to look forward to with your chai teas with this ar-tea-stic chai pot from Prana Chai.Our teapots aren’t just vessels; they’re timeless masterpieces that infuse your brews with boundless elegance while savouring their aromatic flavours. From the whimsical to the retro, our teapots and teapots with infusers are bursting with vibrant prints and intricate patterns that are hand drawn by our master artisans, transforming every tea moment into a joyous celebration of self-expression. The proportion of each of the ingredients varies from person to person and family to family. The primary ingredients in Indian chai are Measure and add your tea Depending on the size of your teapot and the strength you enjoy, measure the appropriate amount of loose-leaf tea or add the desired number of tea bags into the teapot.

I really like the science note too. I was using low fat milk and it just was not as rich and spicy. Mystery solved, thank you! So another science question: why boil it twice? Does it release the flavors more? Also, I have an electric stove that takes a really long time to come to a boil…should I add the tea later so it does not steep too much?Step into a world where every tea moment becomes a soothing ritual that calms your mind, body and soul. For those who appreciate the timelessness of fine bone china, we have colourful teapots with refined handles and spouts that ensure a comfortable grip and a controlled, drip-free pour. Every lid fits snuggly atop the teapot, allowing you to truly appreciate the delicate aromas while the water remains at the perfect temperature for your brew. Masala chai is a creamy, spiced tea that’s most popular in India but is increasingly enjoyed around the world. The primary difference between chai and masala chai is that masala chai includes spices, while chai is simply tea and milk. Ginger is a must have.Add ginger in water and let it simmer before adding milk, else it can curdle the tea sometimes. Chai on its own is acidic in nature. Adding the ginger and whole spices nullifies theacidic nature of the tea, and adds a number of benefits.The benefits of chai mainly come from the spices added to it. All the spices we add to the chai masala have lots of antioxidant and anti-inflammatory benefits. You will find street vendors everywhere simmering a large pot of tea. You will hear the popular term in Mumbai “ cutting chai“, which just means half a cup of tea. You might find it interesting that people have chai multiple times in a day, however the quantity they drink is very less, just a few sips.