Types of Chai


5.1.

Masala chai

Masala chai, with its blend of spices, is a flavorful and aromatic beverage that can be both a delightful indulgence and a source of potential health benefits. The spices used, such as ginger, cardamom, and cinnamon, are known for their medicinal properties, including aiding digestion, boosting immunity, and potentially regulating blood sugar. 

Ingredients 

step 1

For 2 cups of masala chai, add 1 teaspoon of chai masala to boiling water along with black tea allow to simmer until the spices release their flavour, then add milk. Be sure to strain!

step 2

Stir in the sugar and milk, and continue to simmer with the lid on for another 10 mins. Remove from the heat, keep the lid on, and leave to infuse for 10 mins more before straining into mugs..

Method2

Instructions

Add the whole spices to a mortar and crush them lightly into smaller pieces.

In a small saucepan on high heat, pour in the water and add the spices. Bring the water to a boil and add the tea bags or leaves. Lower the heat to a medium to low setting and simmer for two minutes, or until the tea leaves and spices have released flavor and color. Then, pour in the milk.

Method one - Double Boil:

Bring the chai to a boil on high heat, so that it starts aerating and bubbling to the top. Remove the pot from heat until the bubbles come down. Replace the pot on the burner and bring the chai back up again to a boil and remove from heat a second time until the bubbles go back down.

Method two - Pulling Chai

Alternatively, use a small cup with a handle or ladle to scoop some of the chai and "pull" it while it’s simmering. Start by pouring in the chai at a low height and steadily move up higher while continuing to pour the chai back into the pot to create bubbles. Repeat a few times until the chai is bubbly.

Continue to simmer the chai until desired consistency and color, about 5-7 minutes. Some of the liquid will have evaporated by now, so the chai will be smooth and creamy. Remove the saucepan from heat.

Strain the chai with a sieve into glasses, mugs, or a tea pot. Mix in the sugar according to taste, and serve hot.

Notes

  • Substitute all the spices with 1 teaspoon of chai masala. 
  • Some other great additions to the masala are star anise, fennel seeds, and dried rose petals.
  • Use 2 parts water to 1 part milk - so for one cup of chai use one cup of water and half a cup of milk. Alternatively, for a creamier chai use 1 cup of water to 1 cup of milk. Then, simmer it until half of the liquid has evaporated and you're left with 1 perfect cup of masala chai. This makes it easy to scale for additional portions.
  • The amount of spices used is based off of high quality, single origin spices which are stronger in flavor and freshness. Adjust the quantity based off of quality of spices as well as preference.

 


5.2

Ginger Milk Tea (Ginger Chai)

Ginger chai is a winter drink made with black tea, milk, fresh & dried ginger and various other spices. This spicy Ginger chai is served during the monsoon and winters to keep manage cold and flu-like symptoms

 

Ingredients 

  •  1¼ cup water
  •  ¾ cup whole milk 
  • 1 tablespoon loose leaf tea (adjust to taste)
  • ¾ to 1 tablespoon (7 to 10 grams) fresh ginger root peeled & grated or minced 
  • 1 tablespoon organic sugar  (adjust to taste, read notes)
  • optional ***I prefer this***  ¼ to ⅓ teaspoon dried  ginger (ginger powder, saunth, use less for a less spicy chai)
  • ¼ to ½ teaspoon ground cardamom ¼ teaspoon ground black pepper  (adjust to taste)

Method

  1. Pour water to a pot and begin to heat it. Add fresh ginger and tea. Bring it to a rolling boil and let simmer on a medium heat for 2 to 3 minutes, until the chai turns dark.
  2. Pour milk and bring it to a boil on a medium high heat. Reduce the heat and bring it to a boil again.
  3. Reduce the heat completely and add sugar,  dried ginger
  4. . Using a soup/batter ladle mix well and aerate the ginger milk tea 4 to 5 times. Turn off and cover the ginger chai. 
  5.  Let rest for 3 to 4 minutes and the strain ginger milk tea(ginger chai) to serving cups. its gives you refresh 


5.3

Sukku Coffee (Sukku Malli coffee with milk)

Sukku coffee is an appetizing and flavourful drink made with dry ginger and coriander seeds. Aids digestion and helps with loss of appetite.

Ingredients

  • 2cup of water
  • ½ cup Dry ginger Crushed roughly
  • ½ cup Coriander seeds
  • Palm sugar candy for sweetening

METHOD 1

  1. Break the sukku to soften it. We cannot add as such in mixer, otherwise mixie will get spoiled. So I used my hand mortar and pestle for this.
  2. Transfer to the mixer and just run it to powder it coarsely. No need to powder finely. This way the aroma is very different from using fine powder, I feel.
  3. Add coriander seeds and again do not powder finely, let it be coarse.
  4. Transfer this to an airtight container and you can use it for a month. To make a single serving, boil 2 cups water. Lower the flame.
  5. Add 2 heaped teaspoon of this sukku malli powder (Dry ginger+ coriander powder) and let it boil in medium flame until it reduces to half.
  6. Add palm candy (Panangarkandu) as needed to sweeten and let it dissolve. Switch off the stove.
  7. Filter it through a metal strainer and transfer the sukku coffe to the cup

Method 2

  1. Boiled Milk – 1 cup
  2. Palm Candy (Panam Kalkandu) – 2 tsp
  3. Pepper – 3
  4. Cardamom – 2
  5. Dhania / Coriander Seeds – 2 tsp
  6. Sukku (Dry Ginger) – 2 tsp
  • Heat a pan in medium flame.
  • Roast the coriander seeds and pepper until a nice aroma.
  • Allow it to cool down.
  • Grind all the ingredients together and sieve it.
  • Add 2 tsp of the ground powder to the boiled milk.
  • If required, heat for a while.

Notes

  • You can make then and there too, instead of making the powder ahead. Just place a small piece of dry ginger and break it until soft in a mortar and pestle. Add 2 tablespoon of coriander seeds and crush it too coarsely until aromatic. Proceed from step 4.
  • I find this way, its more aromatic as we are crushing the ingredients than powdering.
  • You can use karuppatti (Palm jaggery), or jaggery or even honey (must be added only to luke warm coffee) to sweeten this coffee.
  • You can add a cardamom to make it more aromatic.
  • You can add little milk after you switch off the stove.

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