Spicy and soothing, this masala tea is perfect for the colder months, and as a digestive aid after a heavy meal.
Masala tea is popular in India for breakfast, during monsoon or in cooler weather. Made with black tea leaves, it is deliciously spiced and aromatic, milky and sweet.
Most homes in India have their own recipe, but generally tea leaves are brewed with spices, milk and sugar. This recipe makes my favourite masala tea.
Any black tea leaves will work, but I prefer to use Assam.
Ginger and cardamom both aid digestion which makes this a particularly pleasant tea after a rich or heavy meal. They are also effective decongestants and are particularly soothing for a sore throat or bad cold. They also help with detoxing, and alleviate nausea, so there are many reasons to make this delicious tea!
Start by adding the ginger and cardamom to the water, then bring it to a boil to release the wonderful flavours. Add the tea and simmer till the colour of the water darkens, then pour in the milk. (Do use whole milk, it makes such a difference!) Once the milk comes to a boil, as it starts to rise, lower the heat and stir in the sugar. Strain and serve.
Masala tea tastes even better with a froth on top, so pour it out from a manageable height to form the bubbles. Enjoy!
- 1 1/2 cups water
- 2 teaspoons tea leaves use a black tea like Assam
- 1 cup whole milk
- 1 inch ginger, crushed
- 2 pods cardamom, crushed
- 2 teaspoons sugar adjust to taste
In a small saucepan, bring the water to a boil with the ginger and crushed cardamom. Add the tea leaves and simmer for a minute. When the water has darkened, pour in the milk bring to a boil again. As the milk starts to boil, turn heat down to medium/low and add the sugar. Using a strainer, pour the tea into a cup/glass and serve straight away.
♥ If you try this recipe, I’d love to see it – on Instagram use #endofthefork and tag me @endofthefork.
For more recipes and latest updates, follow me @endofthefork on social media – see links in the sidebar.