Weekend Fillers

We enjoyed Christmas Collaborations so much so that we decided to continue creating Christmas content throughout December. The 12 fantastically diverse posts are available on our Christmas Collaborations page. Treat yourself to a cosy story or two, a poem or a personal reflection on Christmas from our blog squad. We have to say that each and every post warmed our soul that little bit more. The perfect series to leave you comforted and uplifted during such unstable times.

We also thought the weekend could be a time for us to share some further heat in the form of a recipe. Last week we shared the magic of an ancient recipe, that is not only delicious it is also beneficial for your health – Haldi Wala Doud aka Golden Milk. This week we are sharing the recipe for Masala Chai.

Masala Chai

Chai spices

So you may be wondering, again like you might have been wondering last week, what in god’s name does masala chai have to do with Christmas? And the answer is nothing, really. However there is a tenuous link, if I may. If you take a look at my spice plate in the picture above (beautifully created with a gorgeous wreath and holly – that I decorated myself), you will notice lots of warm, hot wintery spices. The very same spices used in say brewing your own mulled wine. Mulled wine always reminds me of Christmas; wandering around Christmas markets, in the cold, picking out the best presents for loved ones. When I used to drink, we would get as many bottles of red from the Turkish shop down the road, pour them into a pan, add tangerines pricked with cloves, a couple of sticks of cinnamon and star anise. Reduce it all down and serve it throughout the night, whilst catching up on the Christmas ep of Eastenders. Ahh, I don’t drink anymore but I can still taste the warm, sweet & spicy flavour on my tongue. Our cheeks a flush with the heat, and the alcohol going straight to our heads making us all giddy and giggly.

It was a different time back then. It was a time when red red wine would hide away the sadness of being the only one without a partner in a room full of sisters, their husbands, brothers and their girlfriends. There was more wrong than just being single, but I digress – where were we? Ah yes winter spices in Tea! Tea is also a drink that makes everything in life seem alright, right? Lets face it there is nothing that a great cup of chai can’t fix, and masala chai is that huge Punjabi hug in a mug that packs so much punch that the world better watch out!

So how do you make your perfect cup of masala chai? Well, if you are like me you’ll have all the spices ground together in a powder, and you just sprinkle a little of that magic dust into the water. But here is a very simple version of masala chai,

Tea for Two

2 cups of water
1 cup of milk
2 Teabags (PG Tips are best but you can use what you like)
Cinnamon stick
Couple of green cardamoms
2 cloves
Half a tea spoon fennel
Ginger crushed
Honey to sweeten

Now it all depends on taste. I love cardamoms so I always add more of those in my masala. My mum prefers more the taste of ginger and fennel.

2 cups of water in a pan and heat. Keep the heat low. Add your spices (cinnamon, cloves, cardamoms, fennel and crushed ginger). Let the spices infuse their flavour into the water before adding teabags. Let the tea soak up the flavour. Let the tea come to a partial boil before adding milk. You can judge this by how strong you like your tea. We like it quite milky. I always add honey to sweeten. Boil again for a second time but just before it tips over the pan bring it back to a low heat and simmer. Get your mugs ready. Turn the gas off and pour using a tea strainer.

And that is your Masala Chai ready. Enjoy.


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