Mint Masala Chai
Fresh spearmint, ginger and warm spices cooked with Assam black tea and milk for two small cups.
By Krishna Sahani
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Equipment: Small deep saucepan
Fine strainer
Digital kitchen scale
Knife and cutting board
Two heat-safe cups
Ingredients
Instructions
-
Prepare aromatics
Wash and bruise 4 g mint, slice 4 g ginger and crush 1 cardamom pod. -
Simmer spices and mint
Simmer mint, ginger, cardamom and 1 g cinnamon in 300 ml water near 100°C / 212°F for 4 minutes. -
Add black tea
Add 6 g Assam CTC black tea and simmer for 90 seconds. -
Add milk
Add 200 ml milk and optional 8 g sugar. Bring to a rise and gently simmer for 2 minutes. -
Strain and serve
Strain into two cups, cool before drinking and discard the cooked ingredients after this single infusion.
Storage
Serve promptly. Strain and refrigerate leftovers within 2 hours; reheat gently once.