by john.b » Jan 15th, '17, 22:51
It's kind of a completely separate subject from drinking plain, single-type, higher quality teas but I do experiment with making masala chai once or twice a year, in addition to other types of blends.
It's easy enough to do, and people needn't be over-concerned with using the best and most authentic recipe or freshest spices to make it the right way. Most of a basic version could be pulled off a spice rack: cinnamon, cardamom, clove, ginger, and pepper (ok, maybe typically not the cardamom, for most people's cabinets). Vanilla and nutmeg are a bit non-standard but I see no problem with approaching making this type of blend like cooking, adding whatever sounds good, and adjusting later versions based on what works out and what doesn't. Vanilla is nice for texture, if the beans / pods are handy, since it adds that sweet rich flavor and also a thick feel.
Star anise is also relatively standard but even in a version with that kept light and relatively well integrated it can still be a bit much, to me, and I can do without the pepper, although I get the intention. A touch of salt also helps, but it's necessary to be careful with that, quite easy to ruin it.
As for tea any black tea would do, but I tend to use two different versions of whatever is on hand, one more typical CTC version, Ceylon or whatever else (which I just hold onto to blend with when I come into those), and then something more like a Chinese black. I often have used a Vietnamese black tea since I've bought a lot of those and one version is suitable, but the right Lapsang Souchong can add a bit of smoke aspect that can work.