Indian spiced tea delivers dose of calm

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This article was published 09/02/2022 (1724 days ago), so information in it may no longer be current.

With frigid temperatures and mounds of snow unrelenting these days, having a warm, soothing beverage is a simple way to beat the cold and find some comfort.

Masala chai can definitely help. Popular throughout South Asian countries, the beverage hails from India; masala means spice and chai means tea in Hindi. It is typically accompanied with a savoury snack or a sweet treat.

This spiced beverage — with its creamy, light brown colour — is very aromatic and has a distinctive taste. The spices used in masala chai give it an alluring flavour and fragrance. Spices typically incorporated in masala chai are cloves and green cardamom pods, both of which offer warmth and have a slightly sweet flavour.

The spices can be either coarsely ground or left whole. The latter will reduce the pungent flavour in your beverage. For this reason, you only combine a few spices and adjust the amounts, as preferred.

There are a variety of choices in making masala chai: ginger, cinnamon sticks, nutmeg, fennel seeds and black cardamom pods are just a few.

Masala chai is traditionally defined by its sweetness. While using jaggery — unrefined sugar used in Indian cooking — may be unfamiliar, for convenience, white sugar, brown sugar, or even honey can be used.

Unlike Indian herbal or remedy teas, masala chai contains milk. Whole milk is often used as it adds a rich texture to the beverage and makes it more comforting. But if you are watching your calories, a lighter milk can serve as a replacement.

A bonus with masala chai is its spices offer numerous health benefits. Cloves, green cardamom pods and ginger, for example, are excellent ways to strengthen the body’s immune system. They have antibacterial and anti-inflammatory qualities as well as being antioxidants. Today, ginger is one spice that has crossed beyond Indian cuisine and become touted as a super ingredient among North American health remedies.

Masala chai is more than just a drink. Offering tea to guests is a welcoming and gracious gesture in Indian culture, and the Indian home revolves around indulging in chai among the comforts of family. It is not only a breakfast beverage nor just an evening brew; it can be enjoyed any time throughout the day.

Every Indian household has its own version of masala chai.

The phrase “let’s have some chai” is familiar in Indian culture. It elicits calmness and reassurance. It makes us feel that everything will be OK. Right now, as we ensure pandemic fatigue and face ongoing challenges, we can all benefit from a large dose of these feelings.

The base for masala chai is black tea. Since making masala chai involves rapid boiling, avoid using delicate tea leaves. Orange pekoe black tea bags work well.

The boiling process is important so all the ingredients can fully blend together for a balanced taste. Masala tea must be made fresh, and enjoyed immediately when it is hot.

As we navigate through the rest of the wintry weeks ahead and current challenging times, perhaps we can enjoy a few cups of masala chai. As the familiar saying conveys, “a little goes a long way.”

Romona Goomansingh is an educator and writer in Winnipeg.

Masala Chai

Preparation and Cooking time: 30 minutes

Serves: 5 people

4 Orange Pekoe black tea bags

1 to 1.25 litres (4-5 cups) of water

180-250 ml (¾-1 cup) whole milk

6-8 cloves, whole, or coarsely ground (using mortar and pestle or spice grinder)

6-8 green cardamom pods, whole, or coarsely ground (using mortar and pestle or spice grinder)

White sugar or honey, to taste

If preferred, coarsely grind cloves and green cardamom pods using a mortar and pestle or a spice grinder. Ensure no whole pieces of spices are left unground.

In a medium-sized pot, place water on high heat and boil.

Add whole or ground cloves and green cardamom pods to water and bring mixture to a rapid boil.

Lower heat to medium and let mixture boil for 1½ – 2 minutes.

Add tea bags and white sugar and boil for 2 minutes.

Gently take tea bags out of the pot with a spoon and discard.

Add whole milk and continue boiling mixture for between 50 seconds to 1 minute maximum since milk boils over quickly.

Turn off heat. Leave pot on the same stove burner to keep tea hot. Ensure mixture does not spill over.

Pour tea using a tea strainer held over each teacup or mug.

Serve and enjoy beverage hot.