Emily's Masala Chai Recipe

Masala Chai मसाला चाय रेसिपी 
The official welcome drink of Sētu.

Looking for a warm-me-up but want to negate some of the negative effects of caffeine? You’re in luck, Indian masala chai does just that. Black tea is considered rajasic and aggravating to the body. It causes dryness, heat and overall disrupts the winds in the body which are said to cause 80% of all diseases.

That said, adding spices and milk helps to alleviate some of black teas effect.

Here’s the low-down.

• Green Cardamom (ela): Considered sweet and pungent in nature, cardamom helps to pacify the heating nature of tea, and overall reduces acidity. Additionally, it has been used for thousands of years to promote digestion- an added benefit.

• Cloves (lavanga): Most commonly cloves are added to rice dishes and soups to promote digestion of heavy foods, but they can be added to chai too, promoting digestion and heating things up in the winter. That said, cloves are best to avoid if you have a hot and fiery disposition already. If that’s you, perhaps add fennel instead, which is considered a digestive aid, but is cooling in nature.

• Cinnamon (twak): Cinnamon is warming and is known for its ability to promote circulation. This spice is great for the winter season, and for those folks who have a bit of lethargy, or a hard time getting started in the morning.

• Milk: Milk is unctuous and sweet to taste, both qualities combat the drying nature of black tea. Milk also binds to the tannins in tea, making black tea easier on the stomach.
  

Instructions (tea for two)

Add together in pot over high heat:

• 2 cup water 

• 2 tsp tea 

• 3 cardamom pods (broken open)

• 2 cloves 

• small piece of Ceylon cinnamon stick 

Bring this to a boil, and let boil for 2 minutes. Add 1 cup whole milk and then turn down to low. Allow to simmer for approximately 5-7 minutes. Add sugar or maple syrup if desired. Pour and enjoy with Parle G biscuits or cake rusk for a truly Indian experience.