Masala chai from Chai, Chaat & Chutney: A Street Food Journey Through India (page 217) by Chetna Makan

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Notes about this recipe

  • jdub1371 on August 25, 2022

    I made this with CTC Assam (very finely cut and curled tea leaves) and it was a bit too strong; regular whole-leaf Assam (or less of the CTC) would likely work better. As I like a spicier Masala Chai I would boil the spices for a few minutes before adding the tea and also add a small piece of cinnamon stick. As written it is barely sweet which is just right for me. Milk level was good too.

  • rhughes24 on December 29, 2021

    I sometimes cut back on the sugar if I am being health-conscious, but the recipe as-is is so good! Use Assam tea.

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