After a prolonged winter, spring is finally here and so are my allergies. Actually, the official start date of spring here in Canada was almost a month ago but it’s been just a few days since it started feeling like spring ……..lovely weather, blooming trees, hares, squirrels and robins in our backyard……….everything seems perfect except for my allergy to pollen.
Unlike most people in my family or in fact the majority of people of South Asian origin, usually I don’t care much for any kind of tea. However, whenever I have to combat my constant sniffling, sneezing and watery eyes , I turn to this soothing masala chai like I have been doing every morning for the past few days. It contains ginger which is well known for curing allergies, cold and flu along with aromatic spices which make it a really soul satisfying beverage.
Like with most forms of tea, this recipe can be modified to suit one’s personal preferences.You can alter the quantity of spices or even omit any spice if you wish. If you prefer stronger tea, you might like to simmer it for a couple of minutes after bringing it to a boil, instead of just steeping the tea. In fact, most Indians seem to have their own version of masala chai . Do let me know how do you prefer to spice up your chai.
Ingredients: ( For making 1 cup )
Water – 1/2 cup
Milk – 1/2 cup
Ginger, peeled – 1/2 inch piece
Green cardamom , split open from one side – 1
Clove – 1
Cinnamon – 1/2 inch piece
*Loose Indian Black Tea – 2 level teaspoons
Sugar – 1 to 1 1/2 teaspoons (according to taste)
1) Combine the water, milk, ginger , cardamom,clove, cinnamon in a saucepan and bring to a boil over medium heat. Keep a close watch so that it does not boil over and spill.
2) Add the tea leaves. Switch off the flame. Cover the pot and let the tea steep for 3-5 minutes . You can also cover the pot and simmer on low heat for a couple of minutes to get the colour and strength that you prefer.
3) Strain into a cup and add sugar. Enjoy !
Tip: As a general rule of thumb, for most brands of loose Indian tea I prefer to add one teaspoon of tea for every cup, plus one teaspoon extra.
I’m linking this to :
Favorite Recipes Event – Drinks hosted by Swathi at Zesty South Indian Kitchen