Masala Chai Spiced Tea Catering 240 Tea Bags

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Raise the heat to high and allow it to come to a rolling boil for a minute or so, depending on how ‘cooked’ you like the milk. There is no right or wrong, it simply boils down to 😉 preference.

Adding on to that, the spices in this recipe are balanced and not too pungent. Of course, you can customize each spice to your taste. But the base spice mix serves a neutral starting point so that no spice is overpowering. If the color is not deep enough or the chai is not strong enough after you’ve allowed the milk to simmer for a few minutes, feel free to add more tea bags/tea leaves. Lastly, like with any drink, you’ll discover your ideal cup over time. Even while (gladly) testing this recipe many times, my preferences evolved and fluctuated. The type of tea you use is extremely important to the overall flavor. I usually use Tapal tea, but this may be more because we’re used to it than for its quality. Nonetheless, not all tea bags are created equally. The majority of tea bags are safe for you, but there are still some crafted from plastic that might release microplastics into your tea.For a lighter cup, sometimes I like to use a smaller quantity (~1/4 cup) of evaporated milk along with some whole milk. In this case, simmer for less time to keep it light. For many of us, not much thought goes into making Masala Chai. But if you haven’t made it before, there are a few things you want from a recipe. Here’s why you’ll like this one: Tea bags are arguably more convenient and portable than loose leaf tea. There's no need to portion out leaves, and you don't need any special equipment like strainers.All you need isa cup, some water, and a few minutes of your time, and you're good to go. Throw in the tea bags (or leaves) and reduce the heat to a simmer so the tea and spices have time to infuse the water. Stop and smell the aroma of the spices here. Chai started in India‚by infusing spices and tea leaves in milk. It's usually a recipe that's been passed down from mother to daughter, generation by generation. Each house will have its own chai flavour and this one's our favourite.

Ginger is one of the world's most loved ingredients, used across continents to add zing to salads and spice up stir fries. This infusion is warming, slightly peppery and has that lovely spice you'd expect. For a slightly stronger flavor of the whole spices, roughly crush the spices using a mortar & pestle.

Top 5 Chai Tea Bags

Masala chai (or Spiced Chai) is a traditional Indian tea made with spices, ginger, and milk. Though Masala Chai isn’t as popular in Pakistani culture as it is in Indian culture, growing up as a South Asian in America, I’ve had countless cups. Masala chai elevates a regular cup of chai with spices, making it even more relaxing, calming, and soothing to the senses. This article from Diaspora Co. showcases the history and evolution of Masala Chai. Chai vs Masala Chai On the other hand, Chai Tea is made with steamed milk and has a more watered down yet sharp flavor (which comes from concentrate or powder). Masala Chai is typically not manually frothed while a Chai Tea Latte is distinctly frothy. Masala Chai Ingredients

Add the milk and sugar. Once it comes to a boil, lower the heat and allow it to simmer for another 5 minutes or so.

There’s made-from-concentrate, sharply spiced Chai Tea you get from your local coffee shop. And then there’s the authentic version of Spiced Chai (or tea) that we usually call Masala Chai. This easy recipe uses whole spices and tea bags to create a warming, balanced, perfectly spiced cup of Chai. Whatever you’re feeling, this will make it better!