Making masala chai isn't difficult but each step requires a little care to make it truly delicious. Once you've made it a couple of times, it'll become second nature, after all it's what we've made in India for years!
Makes 2 cups
1. tsp of Cinnamon Girl masala chai powder
2. English breakfast teabags
2. mugs full of boiling water. Around 250ml
1.5 mugs full of milk. Around 150ml (we use a Barista standard Oat milk)
1. tsp of sugar (add more to taste if necessary)
A tea strainer
This method is not precise, please note the times i've written are a guide and the perfect tea will depend on the type of pan you use, the type of heat etc. Do not worry though, it will still be delicious! My general rule is a maximum of 10 minutes on the 2 boiling stages, however anything over 5 minutes is still great.
Measure out the boiling water into a decent sized pan, add the teabags, sugar and the masala chai powder
Boil for 5-10 minutes (depending on how much time you have)
After 10 minutes add your milk (if you want to add the perfect amount, add enough milk to get the tea to it's original height in the pan)
Bring to a boil and you should see the milk start to foam and rise in the pan, you want to keep it rising until nearly at the top of the pan then immediately turn the heat down so as not to spill any over the sides.
Bring the tea to a rolling simmer for a further 5-10 minutes
Pour out your tea over a tea strainer into your mugs