Masala refers to a mixture of spices, so a masala is not necessarily a curry or a savory flavoring. Masala tea or “chai” is a cooked tea made with milk and spices, served with savories or sweets, anytime.
Persistent insomnia drove me to forgo all beverages with caffeine in my 20’s, but when with family, chai remains an exception. The scent of cardamom and cinnamon mixed with the sweetness of hot milk are as inviting as a grandmother’s hug. Chai and family memories are inseparable.
I lived in India with my paternal grandparents in 1965. At that time, in the village of Malpur, hot water for bathing was heated in a large steel tub. I can’t remember how many gallons it held but picture a 25-pound toddler sitting comfortably in it for perspective. I am told that I took it upon myself to make tea for my grandfather and proceeded to dump a box of black tea leaves into the heating bathwater. There were consequences.
I remember grandma scolding me, but grandpa dispatched servants to add spices and milk to the brewing bathwater – now tea, and to purchase Indian sweets from the shop. On the way back, they were to invite the neighbours over because his granddaughter had made chai for the very first time and there was an impromptu tea party. I loved that man. He even celebrated my mistakes as achievements, but perhaps first grandchildren are forgiven more readily.
I learned to make traditional cooked chai when I around 1970. Apparently, ten is the age when you can be trusted near a stove, according to some Dr. Schmuck baby rearing manual. All the sibs learned to “watch the milk boil” around age 10 as well. We all drink heavily milked down versions of chai from babyhood, but cooking chai is something everyone learns – not gender role specific, even in Desi culture.
True Chai cannot be westernized. Starbuck’s Chai latte is not quite accurate because steamed milk is added separately from the brewed tea. And Tim Horton’s Iced Chai latte is an aberration to my sensibilities. Cold chai is the last dribble in the bottom of an unwashed teacup. No true Desi drinks cold Chai, even in the blistering heat.
There are so many rules to making good chai, some are based in science, some are old wives’ tales, but all seem to endure:
Because of my caffeine affliction, I savor my rare Chai with the Indian sweets that are also taboo to my diabetic self. Chai as I said goes with savory or sweet, but I prefer it with sweets, because Indian sweets are usually milk, sugar, butter, and deep-fried. What is not to love?
The spice mixture or masala in chai is often tweaked to suit personal tastes, but the method remains the same. Proper chai is cooked, with milk added and brought to a boil. Traditionally it is sweetened, but in modern times, people add their own sugar, but I assure you it does taste different when the sugar is cooked into it.
I invite you to join my Mom and my sister for Masala Chai at The Ghee Spot.
Masala Chai Tea
You will be adding approximately 1 cup of milk for every 4 cups of water, and a teaspoon of whole spices for every 4 cups water. Tea should be strong, so use at least 2 tea bags for 4 cups water.
You will have to watch the video above to learn the right way to make it!
