Masala Chai (Thé Épicé)
Le thé au lait épicé adoré en Inde : thé noir infusé avec gingembre, cardamome, cannelle et clous de girofle, puis lait et sucre.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Simmer the spices
Bring the water to a boil with the ginger, cardamom, cloves, cinnamon and pepper and simmer for 2 minutes to release their flavour.
Brew the tea
Add the tea leaves and boil for 1–2 minutes until the liquid is deep amber.
Add milk and sugar
Pour in the milk and sugar and bring back to a boil. Let it rise in the pan two or three times, lowering the heat each time — this is how chai-wallahs develop its rich body.
Strain and serve
Strain into cups or clay kulhads and serve piping hot with biscuits or pakoras.
Simmer the spices
Bring the water to a boil with the ginger, cardamom, cloves, cinnamon and pepper and simmer for 2 minutes to release their flavour.
Brew the tea
Add the tea leaves and boil for 1–2 minutes until the liquid is deep amber.
Add milk and sugar
Pour in the milk and sugar and bring back to a boil. Let it rise in the pan two or three times, lowering the heat each time — this is how chai-wallahs develop its rich body.
Strain and serve
Strain into cups or clay kulhads and serve piping hot with biscuits or pakoras.
The Story Behind the Dish
Tea was grown commercially in Assam by the British from the 1830s, mainly for export. Indians largely adopted tea-drinking in the 20th century, and made it their own by boiling it with milk, sugar and spices.
Today the chai-wallah with his kettle is a fixture of every Indian street, station and office.
⭐ Why It's Famous
Masala chai is the daily ritual that punctuates Indian life — morning, afternoon and any time friends meet.
💡 Fun Fact
'Chai' simply means tea in Hindi — so 'chai tea', common in Western cafés, literally means 'tea tea'.
Across India
26.20°N, 92.94°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!