masala chai (indian spiced tea)

From: UmmBinat

On Jan 18, 2010

This is good, closer to 5 stars than 4 but I think it had too many cloves. I'm not sure but I have had more flavour layers in chai which I liked. I used rice milk as always to be dairy free but I did not add it until the end because I have found boiling heating makes it separate. I do think this can be considered the same if not better than Starbucks chai. I used demera sugar (dark, dark grainy brown) tea bags and a bit more cardamom pods hich should b bruised. I may make this again trying with fennel as another reviewer does and also with black pepper. Made for Comfort Cafe - Snow Queens Round 01/10.

From: Chef #989419

On Sep 13, 2009

I forgot to rate it earlier. 5 stars! This will be a regular in our house. Thanks for posting.

From: Dujoducom

On Feb 21, 2006

This recipe is great, I've been searching for a good masla chai recipe for awhile. After using ground spices I finally decided to pick up some whole spices and it made all the difference. Here are some modifications to the recipe that I enjoy: I grind the cloves a bit along with like 5 peppercorns I use 1 tablespoon of honey instead of 1/4 cup of sugar I don't have cardamom pods yet but I use 1/2 tablespoon of cardamom powder I also add approx. 5 mint leaves I use soymilk instead of cow milk!

From: shangrilajewel

On Mar 4, 2009

I make a similar version given to me by my friend from India - only difference is that she adds a pinch of Fennel seeds and a crushed Bay Leaf. This adds another layer of delicious flavor. Great Recipe!