למה תה המסאלה שלך לא טעים כמו זה

מצרכים

• Green cardamom (seeds only) – 25g (approx. 50-75 pods)
• Fennel seeds – 20g (2 tbsp)
• Cloves – 5-6g (20-25 pieces)
• Cinnamon stick – 10g (2-3 inches)
• Black peppercorns – 5g (1 tsp)
• Nutmeg – approx. 2g (half piece), freshly grated
• Mace – 3-4 strands
• Black cardamom (seeds only) – 4 pods
• Dry ginger powder – optional, 2 tbsp (not used in this recipe — see
• video for why)
• Water – 2 cups
• Fresh ginger – ½ inch, crushed
• CTC tea powder – 2 tsp (adjust up to 2½ tsp for stronger chai)
• Sugar – 2 tsp (or jaggery, to taste)
• Full-fat milk – 1 to 1¼ cups, heated separately, added hot
• Homemade masala tea powder – ¼ tsp (up to ¾ tsp for stronger flavor)
• Sea salt – a single crystal (Amma's technique — explained in the video)
• RECIPE SUMMARY
• Masala Powder: Lightly toast whole spices for 1 minute to release oils. Cool completely before grinding into a coarse powder. Mix with ginger powder and nutmeg. Store in an airtight jar.
• The Base: Boil water with freshly crushed ginger first to extract the juice.
• The Tea: Add CTC tea leaves and boil until the color darkens. Add sugar.
• The Milk: Use hot milk to maintain the boiling temperature. Add a pinch of sea salt.
• The Finish: Add the Masala Powder at the very end to keep the aroma fresh. Strain and serve!
• IMPORTANT TIPS & MISTAKES TO AVOID: