How to make masala tea
Products
Water and milk - in equal proportions, 300 milliliters each
Black tea - 3 teaspoons
Sugar - 2-5 teaspoons
Fresh ginger - 3 cm piece
Pepper - 1 pinch
Cardamom - 1 pinch
Cloves - 1 piece
Cinnamon - a pinch
Anise - a pinch
Star anise - 1 piece
How to make tea masala
1. Peel and grate the ginger.
2. Chop the cloves.
3. Pour milk and water into a saucepan and put on medium heat.
4. Put ground pepper, grated ginger, cloves, cinnamon, anise and star anise, cardamom into the liquid.
5. Boil the masala tea for 2 minutes, add sugar (2-4 teaspoons to taste) and stir.
6. Add tea, cook for another 5 minutes.
7. Turn off the heat, cover the pot with tea and leave for 5 minutes.
8. Pour the masala tea into circles, filtering through a sieve.
Fusofacts
- Masala tea pick up black large-leaf or granular. Milk - only whole or condensed (then add 100 milliliters of condensed milk to 500 milliliters of water. The sugar in the recipe can be replaced with honey, brown sugar or condensed milk.- In India, in the homeland of the drink, masala tea is brewed right on the streets, making a fire. A saucepan is set over an open fire, into which water and milk are poured, and all the spices are introduced. Masala tea is not afraid to boil with abundant boil, but the masala is poured over the circles from above, thereby cooling the drink to an acceptable temperature.
- Use masala tea is not only a drink, but also a sauce - dipping bread in sweet masala.
- To taste classic masala tea of medium strength, but very tart and tangy. Sweetness enhances the brightness of the taste, and milk gives it calories and pleasantly sets off the sharpness of the drink. Brewed in whole milk without adding water, masala tea can permanently suppress appetite. If masala is served to quench the thirst, it is recommended to add less milk and more water. On a hot day, masala tea is served cold. You should not drink tea to the bottom of the masala, because the spice sediment remains at the bottom.
- More spicesthat can be considered for addition to masala tea: green and black cardamom, nutmeg, vanilla, chili, licorice root, almonds. For a special brightness of the seasonings, it is recommended to grind large seasonings in a mortar or using a mill.
- Indian masala tea very helpful for colds: the milk component makes breathing easier, tea invigorates, and spices warm and improve mood. Add a little butter to your tea to enhance the cough-cold effect.