How to make authentic Masala Chai, like they do in India, using whole spices. Vegan and Sugar Free adaptable.
I typically use a ratio of ½ water and ½ milk. Some prefer less milk, so feel free to adust to your taste. You can also make this richer and thicker by using more milk and less water, or even all milk, simmering spices directly in the milk.
You can also make the tea part as strong as you like. Start with one tablespoon loose leaf tea and add more according to your taste.
You can make a big batch of the masala chai ( without the milk) and refrigerate for up to 4 days, and heat up with the milk and sweetener when ready to serve.
You can add more whole spices and more black tea for an even stronger more concentrated version.
UPDATE: While in India this month, I had this Chia with the addition of fresh mint leaves. Delicious!
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