HOW TO MAKE THE PERFECT MASALA CHAI

I’m going to be honest with you – I had never even tried a masala chai until about three months ago. I was sat in one of my English classes (one of my last ones ever, because Coronavirus soon shut down the uni) when a fellow student began to read out her week’s work, in which she described the memories associated with her grandmother’s chai masala. The history of the drink, the cultural associations of the drink – it all sounded incredible. I knew then that I wanted to try this magical drink, and headed to my local cafe to taste it for the first time. Before I knew it, I was in love.

THE RECIPE

I know how infuriating it is when you want to read a recipe but the author decides to spend forty-five pages talking about their deep-rooted trauma, their aversion to birthdays, and their regret at buying a great dane over a husky. But this time, I think we’ll just jump straight in. Let’s break some conventions.

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THE PERFECT MASALA CHAI

Typically, this is made on an open top stove. You need to grab your enamel pot and fill it with almond milk and one tablespoon of Chaiwala Chai, heating it on low until it begins to bubble ever so slightly.

For an extra creamy drink, you should bring it to the boil TWICE.

Strain the masala chai into a mug and add some ‘chai sprinkles’, a mix of Canadian crystallised maple syrup, cinnamon, cardamom, ginger, clove, and nutmeg.

Give it a stir, add honey to taste, and bam. Delicious and easy chai.

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It is absolutely ones of my favourite drinks ever, and I LOVE making it. It feels almost meditative to go through the routine of heating the milk, adding the ingredients, sweetening it. I like to drink it with savoury things such as dumplings, and have been experimenting with adding the spices to baked goods. I recently made some unconventional Welsh cakes with it, and boy, were they delicious!

I have learnt a lot about tea over these past few months, and it’s been one helluva journey. I have been reading journals on tea, watching documentaries on tea, attending virtual talks on tea. It’s pretty much the main thing that’s been going through my head during this quarantine, and learning has been keeping me busy. One thing that’s stuck with me throughout all of this, though, is the mystery surrounding masala chai.

THE HISTORY OF CHAI

The earliest records of masala chai date back 5,000 years ago, to South East Asia. Masala chai originated in the courts of King Harshavardhana to be developed as an ayurvedic drink. The king would drink the chai in order to be able to stay awake through long court days, and the chai was eventually used as a welcome drink to guests. Back in the day, it was served both hot and cold, and was used as a remedy to treat ailments.

Traditionally, the drink was served in small clay pots called ‘kullhads’ by the chaiwallas, but nowadays is enjoyed across the globe in pretty much anything. The chaiwallas would serve the masala chai at busy places such as train stations, where they would make large batches of the chai and sell them to travellers and passing customers. Over time, these little chai stalls became a meeting place for people to socialise and discuss the daily dramas. 

Prior to 1835, the drink was served with just sugar, but the British introduced black tea leaves to the drink. During the beginning of the 20th century, milk was also introduced to chai, as travellers and traders across India began to add the spices to milk in order to enhance the flavours. Tea vendors would use milk to bring out the flavour in the tea leaves and spices, and would be able to create a stronger flavour at a much lower price.

I think you can see why I fell in love with the history of this drink. Not only do its origins span thousands of years, but it is also suggested to be high in health benefits, such as being able to aid in digestion, being rich in antioxidants, and boosting the immune system – perfect for someone like yours truly, who suffers from Crohn’s Disease.

Masala Chai translates to ‘spiced tea,’ which used to sound a little like an oxymoron to me before, because how – and why – would tea be spicy? But after trying my first ever cafe masala chai, I loved how the sweet flavours, spicy hints, and exotic allure of it all came together, and wanted to try to make it for myself, easily, at home. That’s where Chaiwala Chai comes in.

CHAIWALA CHAI

Chaiwala Chai is THE place to get your chai. The business was started by Eamon and Bec, who came to manage an independently owned cafe in Melbourne after spending a few years abroad travelling. They said that ‘the coffee culture in Australia was incredible and we immersed ourselves in all aspects of the shop – from speciality coffee to ethically sourced tea. This was the first place we learned that chai didn’t have to be a Starbucks syrup and that it was (and should always be) freshly prepared from whole spices, tea and ginger root.’

MY CHAI MUG

 

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