Spiced Masala Chai

All the lovely spices

I am more of a coffee person. I literally am unable to function if I do not have my morning coffee. When I am in a restaurant of a cafe, tea will not be my primary choice. That though, is until I was introduced to this magical, lovely Spiced Masala Chai tea.


This fantastic, aromatic tea was introduced to me by an Fijian Indian friend while I was living in NZ. We went around one evening to visit her newly build house (which is amazing, BTW) and there she was making this yummy tea. Since then, this Indian tea; this Spiced Masala Chai, somehow finds it's way and creep quietly into my taste buds and been staying there since. I am HOOKED!!

"My name is Ellen, and I am addicted to Masala Chai Tea".

This is the weaker version

My perfect golden coloured Chai

I am not only loving the aroma that this Chai tea gives me, but it's the smooth and creamy texture as well that make me liking it so much. It's kind of like a mix between our Malaysin Teh Tarik & Hong Kong Milk Tea （香港丝袜奶茶）. Oh and best of all, there is a hint of ginger after taste warming down your throat, it's perfect for the cold nights.

The Indian ladies  makes this tea for tea party with their girl friends.They feel it offers solace and comfort and is invigorating and relaxing all at the same time. (See....what's not to like about this tea!!?? It's like magic). Everything about this tea is attractive. It's even therapeutic when you are putting it together.


Spiced Masala Chai
1/4 cup milk (you can add more if you don't like your tea too strong) 
1 cup water
3 tsp loose black tea (Assam, Darjeeling is good)
1 tsp ground ginger (or 4-5 slices of 2mm ginger and lightly pound to release the juices)
3 cardamon pods (lightly pounded, keep the pods)
2 black pepper corn (I ran out, so I just replace with 1/2 tsp grinded black paper
2 cloves
1/4 tsp cinnamon
1 tsp ground fennel (I just pounded my fennel seeds instead) 
sugar to taste

How to:
Put water and all the spices and tea into a pot and bring to boil
Once boil, add the milk
Bring the milk to boil and turn the heat off when you see a film forming
Let simmer in it's own heat for about 30 sec
Strain , add sugar to taste & enjoy the golden moment :)

Everything in the pot ready to brew

Added milk and forming a layer of film

Tea coming to boil

Note:
- I feel that when the milk is added last, it gives it a creamier and smoother texture. You can put every into the pot and bring to boil.
- You can also ground the fennel seeds first if you wish. I was just too lazy to do so