Chai Masala According to Mooji

One of my favorite drinks is chai masala — black tea with milk and spices. I have been making this tea for quite a while; this spring, when I was in India, I also enjoyed it at every opportunity. Here I am happy to share the recipe and description of how Mooji makes the tea. I have not personally tasted tea prepared by Mooji himself, but I have made it following this recipe. Getting this recipe from Mooji was not easy. Because each time it is made, the tea turns out a little different. As Mooji himself says, the best tea comes from a happy no-mind. But you can start with this recipe and later adjust it to your own taste. Making tea is a joy — it is easier to enjoy when we are relaxed. Tea should never be made in a hurry or under stress — it is better to do it with love, respect, and a light heart.

Recipe (for 5-7 people)

First, you need fresh and carefully selected ingredients. These should be mixed together and left overnight to infuse and ripen.

• 3-4 bags of Assam tea (or 3 teaspoons of loose Assam tea)
• Ginger — a 7-8 cm piece, peeled and minced — cut or crushed in a mortar
• 1-2 cinnamon sticks, ground to powder or crushed
• 1 level tablespoon of black pepper — cracked
• 1 piece of vanilla pod, about 2-3 cm long, or 1 teaspoon of vanilla extract (optional)
• 6-7 cloves
• 2 star anise
• 5 green cardamom pods (crushed)
• 1 teaspoon of fennel seeds
• 1 teaspoon of anise seeds
• Half a teaspoon of nutmeg will add a Caribbean aroma
• 3-4 cups of milk
• Brown sugar or honey
• 3 glasses of water

Preparation

Place all the dry spices in an airtight container and shake well to mix them. Leave for a few hours or even overnight for them to meld and ripen. Boil the water and add the Assam tea. Boil for 5 minutes. Add the spice mixture and boil for another 15 minutes, then simmer on low heat for 15 more minutes. Add the milk and continue to cook until the milk begins to rise. Watch carefully so the tea does not boil over — you can reduce the heat or remove the pot from the heat before that happens. Repeat this 2-3 times. This makes the tea thicker and the flavor richer. Strain the tea and serve — if desired, you can sprinkle a pinch of ground cinnamon on top. Enjoy! P.S. If you want spicier tea, Mooji recommends adding more pepper. Also, choose African ginger — it is drier and more intense. Enjoy with joy and gratitude — without haste. Source: