(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 3 teaspoons of Masala spices in a medium saucepan
- Add 3 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)
- Bring back to a boil for about 30 seconds stirring to dissolve sugar
- Take saucepan off the heat, and let steep for 5 minutes
- Add 1 and-a-half cups of milk (cow’s milk or a milk alternative)
- 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.
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.