Veggie
GF
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drink · Indian
Mango Lassi
A cool, velvety Indian yogurt drink blending ripe mango, tangy yogurt, and fragrant cardamom into a gently sweet, refreshing classic.
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Vegetarian
Gluten-free
Indian
Masala Chai
A deeply aromatic Indian tea simmered with fresh ginger, cardamom, cinnamon, cloves, and black pepper, then balanced with creamy milk and sugar. This fragrant stovetop chai is designed for two generous cups.
17 min
2 servings
Medium
How to prepare
1
Place the water, ginger, cardamom, cinnamon, cloves, and peppercorns in a small saucepan. Bring to a boil over medium-high heat, then lower the heat and simmer uncovered for 5 minutes, until the liquid is golden and strongly aromatic.
2
Add the black tea and simmer for 2 minutes, until the liquid turns a deep amber color. Do not extend this stage substantially, or the tea may become harsh.
3
Pour in the milk and add the sugar. Stir gently, return the mixture to a steady simmer, and cook for 3 to 4 minutes, stirring once or twice, until the chai is uniformly tan and steaming but not boiling over.
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4
Remove the saucepan from the heat and let the chai rest for 1 minute so the foam settles and the flavors round out.
5
Strain the chai through a fine-mesh sieve into two warmed cups. Taste carefully and add a little more sugar if desired; serve immediately while hot.
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Why this recipe works
Boiling the spices in water extracts their flavor before the tea and milk are added, creating a concentrated, rounded base without over-brewing the black tea. A final brief simmer marries the tannic tea with the creamy milk and sugar.
Storage and reheating
How to store it
For best flavor, serve immediately. If necessary, refrigerate strained chai in a covered container for up to 2 days.
How to reheat it
Reheat gently in a saucepan over medium-low heat until steaming, stirring occasionally; do not boil vigorously, as the milk may scorch or separate.
Nutrition / serving
132kcal
4.13 gprotein
20.99 gcarbs
4.12 gfat
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Masala Chai
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