credit - Sharmila Magan & Priyanka Gordhan
| time | 1hr |
Ingredients
- ¼ cup black peppercorns
- ¼ cup white peppercorns
- ¼ cup dried ginger
- seeds from 20 green cardamom pods
- 3 inch cinnamon stick
- 20 cloves
- ¼ tsp grated nutmeg
Notes
Spices vary in strength. Particularly if they’re not so fresh. Unfortunately, I lack mum’s experience to smell a batch, and suggest what it needs. One day we’ll be that good…
We tend to use the cardamom seeds, and toss the shells into the final mix after its toasted.
Prep
In a spice grinder, grind all the ingredients together to a somewhat fine powder.
Toast the powder in a pan until they darken in colour. Colour will depend on the spices…
Allow to cool.
Store in an airtight container once cool.
Making chai
To 1 teacup portion of water, add 1 tsp of tea leaves, ¼ tsp of masala. Optionally you can add: a small cutting of lemongrass, a couple of mint leaves, 1 tsp sugar etc. Add your optionals at the start if you can. Bring to a boil. Add fridge cold milk. Bring to a boil again. Take it off the heat. Strain and serve.