TeaChat

Hi, jayinhk--

I tried some of your suggestions and now I can't go back--I'm addicted to cardamom! The cloves are *awfully* strong, so I've scaled way back & only add a few. Too much spice just overwhelms the tea and I don't like the flavor, so I've cut back on the fennel now I'm adding the cloves and cardamom.

And I picked up some cinnamon sticks so that's next on the docket!

It's fun experimenting, thanks again for your help!

Kathy Marie

No problem KM! I'm Indian and Nepalese, but didn't grow up drinking masala tea since I was raised in Hong Kong. I think up until I was in my 20s, I drank it three or four times! Espresso was more my thing growing up!

I woudn't dream of making masala tea without cardamom.

Cloves are very strong--I'd go light on them or add them later in the boil, and would definitely add some fennel. Cinnamon definitely is a nice addition too! Stick with it and I think you'll discover the perfect recipe for yourself

Jayinhk (may I call you Jay?

I've been having good fun experimenting and was excited to introduce a friend of mine to Chai Tea tonight. Now I've only made chai for myself so I just did the math for the quantity I wanted--and when I sipped it I was so disappointed!

It tasted *flat.* It tasted like a pale shadow of what I've been enjoying and I followed the recipe _exactly_.

Do I need to cook it longer if I'm making larger amounts? Or do I need more spices or tea? Or both?

I'm really just flummoxed. I'd like to serve Tom some *good* chai next time, any suggestions for me?

TIA,

Kathy Marie

Sure you can call me Jay.

Yup, you want to up the amounts of water and spices and tea--you kind of develop a feel for what you need over time. I'd try giving it the taste test before taking it off the heat to make sure it's where I want it since it's a lot like cooking. When upping the amount you make for someone when you usually drink alone, mistakes can happen until you get everything dialed in. A year from now, I'll be asking you for chai advice

I drink A LOT of masala tea. Almost every day.

My masala is cardamom, cinnamon (the Sri Lankan version), cloves, fennel seeds and vanilla, all whole spices. Or I use an organic brand bags which also includes black pepper.

Plain sweet milk tea is also good. That's what the Pakistanis prefer. I drank loads of it when visiting my family-in-law in Pakistan, where they make it with buffalo milk And their buffalo milk burfi is also sooooo delicious! Drool drool drool