This is a combination of teas, spices, sugars and milk.
And can be used medicinally to treat colds and reduce stress.
In India, the Tulsi variety, made from holy basil (Ocimum sanctum).
Is used to treat colds and reduce stress.
Sensuous, soothing and simply irresistible.
This steeped beverage is the ideal accompaniment for savory scones.
A perfect break on a busy afternoon, or a satisfying finish to a holiday dinner with family and friends.
Derived from the Chinese chá, it means tea in much of the world.
Including Asia, Eastern Europe, parts of Africa and Brazil.
The Masala variety is an aromatic blend of black or green tea with warming spices.
Sugar and milk often are included, as well.
Travel to India, Nepal and Tibet, where the Masala variety originated.
And you’ll likely see vendors peddling the tasty brew on street corners or at train stations.
According to Ayurvedic tradition.
Masala boosts the immune system, enhances metabolism, relieves stress.
Aids digestion and sharpens the mind.
You can find hundreds of recipes associated with different locales.
Restaurants and even families.
Preparation methods vary, too.
Some aficionados insist on boiling the tea, spices and milk together.
While others take a gentler approach.
Briefly steeping the tea leaves and spices in hot water.
Then adding hot milk and sweetener last.
The following Masala Chai recipe is a long-loved delight.
Experiment by adding fennel seeds, coriander seeds, nutmeg.
Star anise, and lemon or orange peel to create your own favorite blend.
This is a very popular, yet simple recipe for making;
Serves: 4 tea lovers
2 cardamom pods
1 cinnamon stick, lightly crushed
1/4 tsp. ground ginger
1/8 tsp. freshly ground black pepper (optional)
2 whole cloves (optional)
3 c. water
1/2 c. low-fat milk
2 Tbs. Black tea
3 Tbs. granulated sugar (or to taste)
Lightly crush Cardamon pods and Cinnamon in a mortar.
Put water in a pan.
Add crushed Cardamon, Cinnamon and ground Ginger.
Black pepper and cloves to water.
Bring the mixture to boil.
Let it simmer for few minutes.
Remove the pan from fire.
And let the spices infuse their flavor for about 3-4 minutes.
Add the sugar and milk to the pan and bring to a boil.
Remove from heat and add tea leaves.
Cover the pan, remove from heat.
And let it steep for 4-5 minutes.
Just strain it into a teapot or directly into tea cups.
Note: In India, people prefer a strong tea flavor.
And so they let the tea boil with tea leaves for several minutes to make the tea strong.Tweet
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