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Masala Chai

A not-so-basic warm and robust chai that is layered with distinct flavors of cardamoms, bay leaf and other warm, aromatic spices. Curling your fingers around a steaming cup of this masala chai and slowly sipping its invigorating and aromatic flavors can soothe you, rejuvenate you and revive your spirits when you are unwell, tired or simply bored.

Yield: 2 Servings


11/3 cups water 2/3 cup milk

1 tsp. Chai Masala 4 tsp. CTC Assam tea (I use Tapal Danedar) 2 tsp. sugar or to taste


1. Heat water in a saucepan on medium-high heat.

2. Add the spice blend, black tea and bring the water to a boil.

3. Reduce heat to medium.

4. Add the milk and bring the tea to a boil again, stirring occasionally. You can add the sugar at this point or while serving the chai. Keep a close eye as the tea can overflow as it begins to boil.

5. Once the tea comes to a boil, turn off the gas. Then cover the tea and let it sit for a minute to better infuse the flavors.

6. Stir and pour the tea through a fine-mesh sieve (discard tea leaves). If you haven't added sugar yet you can add it now or directly into the cup when serving.


- Adjust the spice blend as well as tea leaves to your taste depending on how strong you want either of the flavors to be.

- Use more or less milk depending on your preference. For a richer and thicker tea, add more milk whereas for a stronger tea use less milk.

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