Indian Spiced Milk Tea | Breakfast
Spiced milk tea, is a fixture every morning in most Indian households. Depending on the region, it might be replaced with coffee or other hot drinks. Masala chai was the last of the dairy items to be replaced in our house. The right taste and texture were difficult to find in plant-based milk. The various brands of milk behave differently under the same circumstances. We have been using Almond Breeze almond milk for the past two years. Use this recipe as a base and find your preferred plant milk for that perfect cup of spiced milk tea.
1 1/2 cups water 2 to 3 tablespoons raw sugar or other sweeteners, to taste 3 1/2 teaspoon chai Patti/loose tea (we use Jivraj Brand loose tea leaves) 3/4 teaspoon Chai Masala 1 teaspoon grated fresh ginger (some fresh ginger can be strong, use to taste) 2 cups plain almond milk or other creamy nondairy milk
1. Heat a saucepan over medium heat. Add water, sugar, tea leaves, chai masala blend, and ginger. Bring to a rolling boil, 8 to 9 minutes 2. Slowly pour the almond milk. Bring the mix to just about a boil, 8 to 10 minutes. 3. Strain into a cup and serve hot. Variation: For a quick masala chai, add 1/4 teaspoon ground cardamom, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ginger powder, a generous pinch of ground cloves, and black pepper to the water at step 1 and continue as above. Note: Some plant milk tends to separate when added to the hot water. Add 1 tablespoon cold/room temperature water to the boiling water at Step 2 to bring the temperature down. Then pour in the plant milk.