(1 ounce of masala spices and 1 ounce of Assam CTC makes approximately 12, 8 ounce cups of chai & a Box of Masala (which contains 1.75 ounces of Assam CTC and 1.75 ounces of Masala spices in separate packets) makes approximately 20 cups).
(This recipe makes about 3, 8 ounce cups – cut recipe in half for one large mug)
- Put 4 teaspoons of Masala spices in a medium saucepan
- Add 2 cups of water
- Bring to a boil
- Turn down to medium simmer for 10 minutes, stirring occasionally, then . . .
- Add 6 teaspoons of sugar (use more or less, adjust to taste)
- Add 4 teaspoons of Assam CTC, use Rooibos or Tulsi (if you do’t want caffeine)
- Stir the mixture well to dissolve all the sugar
- Take saucepan off the heat, and let steep for 5 minutes
- Add 2 and-a-half cups of milk (Cow’s milk or soy milk works best. Half regular & half soy is great too. Almond, coconut, oat, hemp, and rice milks don’t taste very good when boiled). If you want to use a milk other than cow or soy, I would suggest NOT BOILING the milk–simply add it to your cup as you drink the chai–just as you would add milk to coffee.
- Bring back to boil and whisk mixture to blend
- Strain mixture through a fine mesh strainer into 3 mugs or a medium size pitcher
- Adjust the amount of masala spices and sugar to your taste on your next attempt. The level of spices and sugar in this recipe are moderate. The water to milk ratio can also be adjusted if you like your chai more milky or lighter.
Note: If you make chaga chai (as a substitute for Assam CTC, Rooibos, or Tulsi), you should boil the chaga for 30 minutes. In this case, combine the chaga along with the masala spices at a medium simmer for 30 minutes. And since chaga is so strong, use 3 teaspoons with 3 cups of water instead of 4 teaspoons. You might also need to add a bit more water at the end of the 30 minutes as some of the water will have evaporated during the extended boiling time.