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.Masala Chai

Source of Recipe

From "The Complete Small Plates Cookbook" by America's Test Kitchen


Recipe Introduction

"Sweet and milky masala chai is equally great served at teatime with a variety of little bites or sipped as part of a light nighttime snack. We opted to create a concentrate that can be refrigerated for up to a week, so it's easy to enjoy a cup of hot (or iced) masala chai whenever the mood strikes�or to make in advance for stress-free entertaining. To avoid sediment in our tea, rather than grinding the spices we crush them, which results in bigger pieces. To ensure that the cinnamon, star anise, cardamom, cloves, and black peppercorns hold their own against a strong black tea, we simmer them for 10 minutes to extract their lively flavors before adding the tea leaves. Brown sugar and fresh ginger add caramelly and punchy notes, respectively. A boldly flavored tea such as Assam is ideal for this recipe; alternatively, use Irish or English breakfast tea. If you have one, a mortar and pestle can be used to crush the spices."

List of Ingredients

Masala Chai Concentrate:
◦ 6 cinnamon sticks
◦ 2 star anise pods
◦ 30 green cardamom pods
◦ 4 teaspoons whole cloves
◦ 1 � teaspoons black peppercorns
◦ 10 cups water
◦ � cup packed brown sugar
◦ 2 tablespoons finely chopped fresh ginger
◦ ⅛ teaspoon table salt
◦ 6 teaspoons black tea leaves

Masala Chai:
◦ � to ⅔ cup Masala Chai Concentrate
◦ ⅓ to � cup milk


Recipe

For the masala chai concentrate: Place cinnamon sticks and star anise on cutting board. Using bottom of heavy skillet, press down firmly until spices are coarsely crushed; transfer to medium saucepan. Toast spices over medium heat, stirring frequently, until fragrant, 1 to 2 minutes.

Add water, sugar, ginger, and salt and bring to boil. Cover saucepan, reduce heat, and simmer for 10 minutes. Stir in tea, cover, and simmer for 10 minutes. Remove from heat and let tea and spices steep for 10 minutes. Strain mixture through fine-mesh strainer. Refrigerate until chilled, at least 1 hour. Stir before using.

To make hot masala chai, stir � cup concentrate and � cup milk together in saucepan and heat to desired temperature, or combine in mug and heat in microwave. To make iced masala chai, add ⅔ cup concentrate and ⅓ cup milk to ice-filled glass. Gently stir to combine.

Serves 12 to 16 (makes about 8 cups concentrate)






❧ Head Start:
Refrigerate concentrate for up to 1 week.