Masala teais an Indian tea with spices, famous not only for its taste, but also for its beneficial properties. It warms, tones, improves immunity and improves mood. Hindus add black tea and a mixture of spices to hot milk so that all components open up as much as possible and give off their aroma. The word itself"masala" means "spice mixture"– cinnamon, ginger, allspice... What Indian dish is complete without them? In order to try this spicy drink, you don’t need to go to India at all: you can easily prepare it at home, surprising your loved ones with an unusual recipe. WhereinIndian dinnerYou don’t have to serve it at all: Masala tea is very nutritious and can easily replace an evening meal.

RECIPE FOR INDIAN MASALA TEA WITH MILK


NECESSARY:

1 glass of milk
5 boxes of green cardamom
2 boxes of black cardamom
1/4 tsp. carnations
2 allspice peas
1 cinnamon stick
1 tbsp. l. fresh grated ginger root
Nutmeg - on the tip of a knife
Sugar or honey to taste
Black tea loose leaf

HOW TO COOK:

    Break the cardamom pods and remove the seeds.

    Break up the clove heads, allspice and cinnamon stick.

    Wash the fresh ginger root, peel and grate or finely chop.

    Heat the milk almost to a boil. Add spices to hot milk: green and black cardamom, cloves, allspice, cinnamon, nutmeg and grated ginger.

    Boil milk with spices over low heat for 1-2 minutes.

    Brew black leaf tea, about 1/3 of the amount of milk.

  1. Pour hot milk with spices into the tea through a fine sieve. If desired, you can add sugar or honey.

BY THE WAY: If you add honey, then you need to let the tea cool a little before in order to preserve the beneficial properties of honey.

  1. We use Darjeeling - an expensive large-leaf black tea. Although this is not necessary. In our homeland, the most popular for brewing our hero is strong and tart Assam, which is available for any budget.
  2. If we use milk, we take fat milk - from 3.6%.
  3. We're not trying to avoid sugar. The drink is bitter if you completely remove the sweetness from it. You can add any sweeteners - agave syrup, Jerusalem artichoke, stevia.
  4. We don't use honey. Masala is drunk hot, and when heated, honey ceases to be valuable.
  5. Grind dry spices in a mortar right before cooking. You can use a coffee grinder. There is no point in buying most spices already ground; they quickly lose their aromas and a significant part of their benefits.
  6. We don't drink often. The best time is to drink tea separately from food on a cool evening at the dacha or on a cloudy winter after a hectic day in the city.
  7. Light dry pastries without cream, 2-3 squares of dark chocolate or a piece of your favorite cupcake - that’s all you need to complement a leisurely ritual without harming your figure.

Our favorites are no-cook or dairy-free. This 2nd and 3rd options below.

Recipe No. 1. How to brew universal masala

Classic and light - with a minimal set of aromas. It is suitable for the first try of the oriental bestseller.

For 4-3 servings we need:

  • Milk - 600 ml
  • Water - 200 ml
  • Black tea leaf - 2 tbsp. spoons (or 2 sachets)
  • Sugar - 2-3 teaspoons
  • Cinnamon - 1 stick (break in half)
  • Cardamom - 3-4 pods (crush in a mortar)
  • Black peppercorns - 6 pcs. (crush in a mortar)
  • Ginger root (fresh) - a piece 3 cm long (grate on a fine grater)
  • Cloves (dried) - 3 pcs. (add right before serving)

How to cook.

Pour water into a 1 liter saucepan, let it boil and add tea, leave for 1 minute on low heat.

Add milk, spices (except cloves!) and sugar. Simmer the liquid under the lid until the sugar is completely dissolved - another 2-4 minutes.

Turn off the stove, leave for 1 minute, add cloves and pour into small cups.

Interesting ritual! Masala has a bright character of a natural energy drink, which requires a special style in the drinking process. We inhale the aroma deeply 2-3 times to feel the energy fully. We drink, taking hot sips with a long, slow breath - as we used to do in childhood from a saucer.

Recipe No. 2. No boiling in milk

With the same set of ingredients, you can use a different approach:

  • Pour boiling water over the tea leaves as usual, add seasonings and let it brew.
  • Boil only the milk and sugar until it is completely dissolved.
  • Then add this liquid to fresh tea infusion with spices.
  • The magic of the ritual - pour the mixture from 1 teapot into another 5 times.

Organic spiced tea can be purchased on iherb.

The video below illustrates the process perfectly (from 00:49) - in a smooth manner for peaceful ceremonies.

Recipe No. 3. Masala with oranges

The preparation of this variation is creative, and the result tastes like mulled wine. We exclude milk, but add orange slices to the boiling water. This makes it easier to keep track of calories and fat and adds a gorgeous amber clarity.

We need:

  • Water - 1 l
  • Black loose leaf tea - 2 tbsp. spoons
  • Orange - 2 pcs. medium size
  • Sugar - to taste (per serving)
  • Cardamom - 5-6 boxes (1 teaspoon, grind in a mortar)
  • Cinnamon - 1 stick (break in half)
  • Nutmeg - ½ pc. (grate on a fine grater)
  • Ground black pepper - 1 teaspoon (freshly ground!)
  • Ginger root (fresh) - a piece 2 cm long (grate on a fine grater)
  • Cloves - 2 pcs. (add at the very end before serving)

How to cook.

Grind the spices according to the notes above in the list of ingredients.

We don't peel oranges. Just wash it and put it in a large bowl, where we pour boiling water for 1 minute. Remove and cut into circles across the slices.

We put the water on the fire and wait until it starts to make noise. Small bubbles appear - it’s time to add tea and prepared spices, with the exception of cloves.

The mixture has boiled - turn off the heat and add orange slices. Let it brew for 2-4 minutes.

Very pretty, flavorful and rich, this masala is our favorite!

You can add anise (2-3 flowers) to it or replace 1 orange with lemon.

Recipe No. 4. With milk from Yulia Vysotskaya - video

The famous presenter is a must watch. As always, casual, homely, simple and easy. The video below will start the brewing process without delay.

Benefits and harms

It makes sense to consider that many vitamins in spices are destroyed by prolonged heating. But with a short exposure (pour boiling water and leave), other bio-compounds that underlie the benefits of tea with spices remain relatively intact.

Pleasant bonuses for body and soul

  • Long lasting warming effect in cold weather. Twice a favorite for those who don't drink alcohol.
  • Classic spices led by cardamom and ginger are harmonious aphrodisiacs. They tone the body without excess energy, which is difficult to manage. A comfortable, relaxed, slightly playful mood that is easy to direct in the right way is a pleasant result of the influence of our hero.
  • This drink facilitates digestion - this is what Indian folk wisdom says. However, we would not recommend finishing a meal with it, especially a large one. It is better to set a separate time for tea drinking.

Possible harm

Or who shouldn't get carried away with our hero.

  • The infusion is prohibited for diabetes. We have not tried cooking with sweeteners. If you want to experiment, remember that there are only two relatively safe alternatives to sugar - stevia and erythritol.
  • Milk-sweet drinks are harmful if you are overweight and during weight loss.
  • It is undesirable for anyone who is watching their figure to drink sweets often, and especially for people who have already had experience of gaining extra pounds.
  • Caution in drinking hot drinks with spices is important for inflammatory pathologies of the stomach, gallbladder and intestines.
  • It is worth remembering that any strong aroma can cause a sharp narrowing of the bronchi in asthma and COPD - an attack of suffocation.
  • Children's age is a special consideration when choosing multi-component hot energy drinks. We would not risk offering such a rich sample to children under 8-10 years old.
  • If you are intolerant to casein or lactose, you can use almond milk or limit yourself to our favorite with oranges - the 3rd participant in the selection.

The Indian tea subculture is extremely diverse and inventive when it comes to tea preparation. Some tea traditions were brought to the country by English colonists, others came from Vedic cuisine. Many methods of brewing tea are borrowed from nearby and European countries.

Expensive varieties of loose leaf tea (Darjeeling, Assamese, Nilgiri, Sikkimese), as a rule, are brewed in the traditional way, without adding milk, spices and sugar. That's why they are expensive varieties.

More affordable in price, granulated teas are used very widely in India and are the basis for many “tea” drinks.

How to brew tea in India:

Tea brewing is used for elite loose leaf teas. It best reveals the taste and aroma of high mountain varieties.

For a teapot with a volume of 250-350 ml, you need 2 teaspoons of tea leaves. Dry tea leaves should be poured into a heated kettle and kept in it for a couple of minutes, shaking slightly. Then fill with water at a temperature of 75-85°. The first brew can be kept without infusion. With each new brew, the infusion time increases. High-quality Indian tea can withstand five brews, inexpensive varieties - no more than three.

Brewing tea differs from Chinese tea in its long steeping time. A tea leaf is poured into a heated large teapot (at the rate of 200 ml per tea party) (1 teaspoon per serving + one per teapot volume) and filled with hot water. Water temperature: 85° for small-leaf tea, 90-95° for medium-leaf tea. High mountain tea is infused for 3-4 minutes, lower quality tea - 4-5 minutes.

It brews stronger, has more astringency in taste, and is brighter in color. But the aroma of granulated tea is not distinguished by its versatility. For brewing, this tea is taken in smaller quantities - 1 teaspoon for two servings. The dishes should have a wide bottom, tapering at the top, the thickness of the walls of the teapot should be at least 0.5 cm. First, just enough water is poured into the teapot to cover the granules, and they are allowed to brew for three minutes. Then add the required amount of water to the kettle and cover it with a warm cloth. A few minutes later they start drinking tea.

In spirit, masala is a purely Indian tea, with its history from Vedic cuisine. This is strong black tea with spices, milk and sugar. Each province prepares it according to its own taste and style. And yet, here is one masala recipe, in our opinion one of the most successful.

Boil 350 ml of milk, add boiling water to 1 liter. Then add tea, salt and sugar (a pinch of salt). After the mixture boils, add cardamom, ginger, cloves, cinnamon, nutmeg.

Let the drink sit for 10 minutes, allow it to cool to a comfortable temperature and drink.

The ingredients are practically the same as in masala: black tea, milk, water, cardamom, salt, black pepper, nutmeg, coriander, ginger. The cooking method is also no different. The only difference is the absence of sugar. The drink is extremely tasty, an excellent lunch replacement, and has immuno-restorative and tonic properties.

It doesn't brew, it cooks. The tea leaves boil in water for some time, then buffalo milk and sugar are added and brought to a boil. Drink this tea hot, after filtering it.

(Marathi is the name of one of the nationalities of India) is prepared in the same way, only without water. The tea leaves are thrown into boiling milk and allowed to simmer for 1-2 minutes.

Summer refreshing drink. Brew tea in the usual way and cool. Fill a large glass or mug 2/3 full with ice cubes and pour in chilled tea, add lemon slices (to taste) and sugar.

Julia Vern 1 844 0

Fresh aromatic coffee is considered to be an invigorating and warming remedy. However, one can argue with this opinion, because there is another drink that is in no way inferior to it. A delicious masala tea can easily give you a boost of lightness and strength for the coming day.

Thanks to its unique composition, it has not only an amazing taste, but also a lot of useful qualities. Indian masala tea does not have a standard preparation recipe. There are a lot of varieties, you can create your own versions by changing the proportions and adding unusual ingredients. All possible methods have one thing in common - black tea brewed with milk, aromatic spices and sweetener. In what ratio to use these components depends on individual taste and preferences.

It is recommended to choose black varieties of tea for preparing this drink. Greens have a softer and more restrained taste, which is easily covered by the aroma of spices. It is traditional to use Ceylon loose-leaf tea, but there are recipes based on other varieties, which do not affect the taste or aroma of the drink. On the contrary, unusual solutions create very original flavor combinations.

Cane or brown sugar is most often used as a sweetener. You can often find variations of masala tea with the inclusion of natural honey in the recipe. In India, especially provincial India, jaggery is usually added to it. In Russia, a recipe using condensed milk is very widespread, which greatly simplifies the preparation of the drink.

As for spices, they can be varied. A masala tea recipe can include almost any spice. When creating your own version, it is very important not to overdo it with a bouquet of aromas. The central place is usually given to cardamom, the remaining spices give the rich taste various shades and light notes.

The classic recipe for this drink is simple and can be easily prepared at home. You need to take purified cool water and boil over medium heat. Then add milk and tea. If the recipe calls for the presence of black pepper, natural ginger root, and nutmeg, then they are placed along with the tea leaves. Boil the mixture for about three minutes, then add the rest of the tea spices.

To prevent milk from curdling during cooking, the heat should not be very strong. Leave for a couple more minutes, add sweetener and remove from heat. Then mix the drink by carefully pouring it from one container to another. Before pouring ready-made masala tea into cups, you need to warm them up by pouring boiling water over them - this way it will most fully reveal its exquisite aroma.

The ratio of milk to tea leaves depends on individual preferences. However, it is worth considering that increasing the concentration of tea will enhance the invigorating effect. If you need to dull the feeling of hunger, then nutmeg will help you cope with this task.

Composition of masala tea and its effect on the body

This drink has a tonic effect, so doctors advise not to abuse it. The ideal time for it is the morning and the beginning of the day; the drink will fill you with energy for a long time and significantly speed up the metabolism in the body. It is especially useful for those people who suffer from chronic fatigue and constant drowsiness.

Tea contains many valuable microelements:

  • vitamins C, E, PP, A, K and group B;
  • ascorbic and pantothenic acids;
  • phosphorus
  • tannins;
  • sodium;
  • iron;
  • calcium;
  • manganese;
  • copper;
  • magnesium;
  • zinc;
  • potassium.

Thanks to unique antioxidants, this drink helps maintain a healthy complexion, firmness and elasticity of the skin. Its components help cleanse the blood, facilitating easier breathing. Due to the large amount of tannins (tannins), the walls of blood vessels retain their elasticity and strength, blood pressure is normalized and the blood circulation process is stimulated.

Spices, without which masala tea is indispensable, also have a number of positive qualities. Their benefits for the body are very multifaceted. For example, cardamom stimulates appetite and improves brain activity, cinnamon helps fight fever, cloves are excellent for relieving nasal congestion during a runny nose, fennel has an excellent effect on the gastrointestinal tract and also has an expectorant effect.

Masala tea is very effective when used as a preventive measure and as an adjuvant in the treatment of a number of diseases. These include colds, anemia, vitamin deficiency, tuberculosis, disorders of the gastrointestinal tract, disruptions in the functioning of the nervous system and heart.

Almost every drink combines benefits and harm to the body or has some contraindications. Masala chai is a prime example of an exception to this rule. It is not recommended to drink it only for those who are allergic to its individual components. Otherwise, this drink cannot provoke any side effects.

Variety of interesting recipes

It is possible to brew masala tea in different ways, adding various spices to it to obtain unique shades of taste and aroma.

There are several basic options, and each cooking recipe is remarkable in its own way. One common method begins by steeping black tea in boiling water and continuing to simmer for several minutes until a distinctive aroma develops.

Then you need to pour 400 ml of cold filtered water into a separate container, gradually boil it, pour in the resulting tea leaves and add the pre-crushed spices. After a few seconds, it is important to quickly remove the pan from the stove, this will remove the excess bitterness of the tea. The resulting mixture must be filtered, then add milk, honey, sugar to taste. This drink is best drunk hot and is traditionally served in a heated teapot.

There is another method of brewing masala tea with milk. Pour 400 ml of water into a small saucepan, add any spices to taste and boil for at least 5 minutes over very low heat. Next, add milk to the water with spices, add sugar and boil again. Next, the pre-prepared tea leaves are added and kept over low heat for about 4 minutes. Strain the finished drink thoroughly and serve hot.

Masala tea can be prepared using various combinations of aromatic spices. The version of the drink with the addition of fennel and aromatic nutmeg turns out to be very tasty and refreshing. For it you will need:

  • 200 ml cool filtered water;
  • 300 ml of full-fat milk (preferably whole milk);
  • 10 grams of natural ginger;
  • 4 black peppercorns;
  • 1 star anise;
  • 2 cardamom pods;
  • 1 carnation inflorescence;
  • A small amount (a couple of pinches) of nutmeg;
  • ½ tsp. chopped cinnamon;
  • 1 tsp. fennel;
  • 1 tbsp. l. tea leaves;
  • 1 tbsp. l cane sugar.

Pour water and milk into two different containers and gradually boil. It is advisable to do this over medium heat. Then add tea leaves to the water, and grated ginger, nutmeg and peppercorns to the milk. After 4 minutes, add the remaining spices and remove the tea leaves from the heat. Let the milk stand for a couple more minutes, then add sugar. Mix the two resulting liquids, carefully pouring them from one saucepan to another, and serve.

True gourmets recommend trying the unusual and bright masala tea with anise and sweetener. To brew this interesting drink, you will need the following ingredients:

  • 200 ml filtered or bottled water;
  • 200 ml of high-fat milk, preferably natural;
  • 20 g grated natural ginger;
  • 3 cardamom seeds;
  • 1 PC. anise;
  • 1 tsp. cinnamon;
  • 2 tsp. tea leaves;
  • 1 tsp. syrup or natural honey.

Pour water into a convenient saucepan and add all the spices, having first crushed them, then bring the mixture to a boil. Add tea leaves and milk to the resulting boiling liquid. When the mixture begins to boil again, reduce the heat as much as possible and leave for another couple of minutes. Pour boiling water over each cup and put a little sweetener on the bottom, then pour in the hot drink.

Although it is customary to use black tea for preparation, there are variations based on green varieties. To brew such a drink, in addition to brewing, you will need:

  • 100 ml purified water;
  • 200 ml full-fat cow's milk;
  • 5 cardamom grains;
  • ½ dried star anise;
  • 3 clove inflorescences;
  • ½ tsp. ginger powder;
  • nutmeg to taste;
  • 1 tsp. vanilla;
  • 2 tsp. cane sugar or other sweetener.

First you need to prepare the spices, to do this, grind them and quickly fry them in a small amount of sunflower or olive oil. Then pour the milk into a suitable container, put it on the stove and gradually boil. Add sugar and seasonings to it, and brew tea in another bowl. After 4 minutes, both saucepans are removed from the heat, covered and left to brew for a few minutes. Then the liquids are carefully mixed by pouring from one pan to another, the resulting drink is filtered and served.

Unusual masala tea will fill your home with the aromas of oriental spices, reminiscent of distant exotic India. Its unusual taste and bright aftertaste will not leave indifferent any person who appreciates tasty and original drinks. This tea can easily replace your usual morning coffee due to its excellent invigorating effect.

Softening the tart taste of tea with milk is a favorite tradition of many peoples; for example, the British cannot imagine afternoon tea without a cup of such a drink. And residents of other countries willingly “whitewash” it. This combination of taste is also famous in India, where they invented a special way of preparing it - masala tea.

Spicy, exotic, specific - such epithets provide an extremely accurate description of masala. You either fall in love with this drink from the first sip, or you immediately realize that the spices in tea are not for you.

Masala is a specially brewed combination of strong black tea, milk and spices. Spices are selected based on individual preferences.

There is no single method of preparation; there are many variations of the drink, but the recipe invariably includes such components as:

  • Large-leaf (granulated is also allowed) black tea with a strong taste and aroma. The Indian method of preparation is designed for inexpensive but strong varieties - spices “beat off” 80% of the taste of tea leaves.
  • Milk. Add steamed or chilled tea to tea, trying to avoid too low-fat liquids. You can also use condensed milk, which will also act as a sweetener.
  • Spices. Using various combinations of spices, not limited to pepper, cinnamon, cloves, and nutmeg, it is possible to create many original tea drinks. In India, every woman strives to invent her own secret recipe, which will become a symbol of her care for her guests.
  • Sweetener. Spices add piquancy to the drink, but the taste buds literally “ask” the body for a break. Regular or brown sugar and honey reduce sensitivity to spices and gently emphasize milky notes.

Masala - the original recipe for health

The benefits of the Indian invigorating drink are determined by the competent selection of spices. In the country it is believed that it is useful to drink milk only before going to bed, after heating it and seasoning it. Masala is a kind of concession to its lovers, since the combination of tea (masculine), milk (feminine) and spices (creative, divine) is considered extremely beneficial for the body.