BEST Homemade Masala Chai Powder and Its Health Benefits
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- เผยแพร่เมื่อ 4 ส.ค. 2024
- How to make the most delicious, aromatic and authentic chai tea powder recipe. The spice mix in this recipe is something you can put in a jar and use as you wish, or even prepare it as a gift for someone. This spice mix can also be used in other drinks and recipes. Besides its flavour it also has multiple health benefits, which are explained in this video.
This recipe covers the anatomy of the authentic masala chai in great detail, and gives many options, blends and substitutes for your perfect masala chai spice mix powder.
In the video we showed a coarse grind of the spices, but you can also make it into a smooth powder.
CHAPTERS
00:00 Anatomy of chai tea spice mix
04:30 Health benefits of masala chai and individual spices
06:30 Preparing authentic masala chai recipe
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First time watching you. You are awesome! Thanks for teaching about the spices and how to mix them. Love the info about the natural sugar. Can't wait to go to store and get what I need to make this. Thank you so much. And will follow you now.
I’m going to make this !!!! His voice so pleasant, I could listen all day and night 😉😊
Detailed and excellent explanation of what to use, how to use and why to use it. THANK YOU!
Thank you so much, I love your videos, you explain everything so beautifully xx
I love this channel! even by watching i feel the nourishment
What a perfect video, thank you!
👍great info, thanks for posting. I just made some with your instructions & it turned out very good.
Excellent video. Easy to follow and very informative. I will be trying this recipe very soon. Many thanks for sharing.
omg, im so pumped about the jagari (sugar block). Thank you so much!
Lovely! I loved how you warned about honey. Totally aligining with ayurvedic principles. Usually people don't bother to mention it.
Thank you :) Honey is unfortunately treated at the same level as any other sweetener. I hope the viewers get the message ☺
I really appreciate your videos, thanks for the time… what is the deal with honey in the masala chai?
Any food that does not leave the body eventually turns toxic. When honey is heated above 40deg c , it's composition changes and it may stick to the mucous membranes of digestive system. This causes more congestion and can become a root cause for other diseases. We will be making a video on honey very soon 😚
Excellent loved how alleas explained. Chai! 🎉
Loved the explanation. Thank you.🙏💕
Thank you so much for taking your time to explain ...👏👏👏👏👏👏👏👏👏❤️ Love from Zambia
Great video for me a beginner in making masala teas. Thank you great content
very well explained.thanks for sharing
Very good training to make masala chai. Thank you.
So nice to have an in depth knowledge of Masala Chai. 🙏💐
Sri Lankan tea is good 😊
From🇱🇰
Very good I learned how to do masala tea. God bless.
Dear Singh, Adding freshly grinded ginger or fine powder at the end when T is almost ready will give maximum flavor of spices. Please try. I also used to boil spices for few minutes but aroma get evaporated if boiled for long time. Please do try.
I had some in Dubai and it was sooooo nice. I will surely make some.
I watched this video & loved it. I tried your recipe & loved it. Thank you for sharing really good information. I just subscribed! Looking forward to it…🌺
Absolutely 💯 useful 👌
13Love
This video gave me a strong interest in the art and science of spices and herbs
Thank ya
Very informative 🙏
Wow thanks for explaining all of the spices! Masala chai is my kind of tea.. just a lot of work. I wish you’re making this tea for me right now 🙏🏼 But I have to opt for M&S masala chai since it’s the most convenient way for me. Flavor is not strong at all though. The real thing is still the best!
I love what you say about needing extra energy for a toddler after work! That’s me :) also great tip about cardamom & ginger, plus such an important reminder about ginger (and spices or even just foods generally). Might be healthy in a general sense, but you need to know what works for your body. Thank you for this informative video!
Thank you , I'm glad that you loved this video🙂.It is so important for us to understand our own body first and understand the foods it can take.
Masala chai is my favorite! Store bought isn't spiced enough for me so I've been making my own. Way better!
My husband says he always knows when I’m awake because he can hear me grinding my masala chai spices for my morning drink. I followed your suggestions and now love my morning ritual of a cup of hot masala chai with breakfast. Thank you!
Thank you so much for this video! I was just looking for chai mix recipes to approximate one I purchased at Pondicheri a few years back. Like you, I have no intetest in finely ground powders I want to see and know the spices. Love your channel. Please keep up the excellent work.
Thank you so much☺ This kind of support keeps us going☺
very informative video. thank you!
Thank you ☺🙏
Tej Patta is common here in Vancouver, Canada. I thought it was just giant Indian bay leaf! Unfortunately, Ceylon/true cinnamon is difficult to find, only ethnic grocery stores carry it! I am a new subbie, I love your humour!
Thank you
Thank you for sharing this 🙏 awesome tutorial on Chai 🍵 ☕️ 🫖 🧋 🍵 ☕️ 🫖 ❤❤❤.
Thank you so much. Very useful
You are welcome!
You sir have a new subscriber! I've watched several of your videos this morning, each one excellent! (I've never used the big box coffee shop, nor will I.) And have heard so much about chai, but now im going to try it. Like you, I don't like or use fennel seed, but I do like & have star anise, cardamom and nutmegs, and of course cinnamon, black pepper berries. I had a sad production of ginger last summer, but have enough for this!
I'm glad you explained the cassia/cinnamon, what I call debacle! Personally I only use the Ceylon cinnamon, which is the true cinnamon.
Honey is never cooked!
Jaggery is something I've heard of, but you've prompted me to source some!
Lots of good info here. Thank you!
Thank you so much for such a wonderful comment, this encourages me so much. When you get Jaggery make sure that it is of caramel color, only then it is going to be juicy and not too dry. Light color jaggery that look almost white are refined and are not good . Darker jaggery tend to be drier. I prefer the blocks instead of dry powdered jaggery. I will be happy to know how the chai comes out for you and if something doesn't go very well or if the milk curdles , lemme know and I will be happy to help.🙂
I really appreciate your informative and interesting videos! They are such a joy to watch! You put so much effort and thought into them, and it shows in the obvious quality. This might be my first comment on your videos, because it takes time to type out on a phone, but I've been enjoying your videos for a long time. Thank you, and I wish you much success! 🙏
Btw, I also enjoy fresh ginger in my tea, but I slice the ginger into very thin flimsy circles (or, previously, I used to grate them), and I feel that this method is possibly more efficient in getting the flavour from the ginger. ☕
Thank you so much for your kind words🙂
Wonderful video I love real Chai, thank you!
☺🙏Thank you
I like some ajwain in mine. Suggest people try it.
I found Tej Patta the other day (Scotland), I'd been looking for years and for some reason didn't want to just buy some online. Also normal western tea bags go well as they are often strong blends, tear open the bag and use it loose though.
Very good tea
This is such a great video about chai. I love chai masala. I now feel more confident to make it myself. We have a local Indian grocery where I think I can find all these ingredients. I knew most of them but som3 I had never heard of or at least understood what they were, like the block of cane sugar. Thank you so much.
Thank you so much , I am so glad you liked the video ☺When you do get the Jaggery or the cane sugar block , please make sure it is of the same color as you are seeing in this video - caramel , it can also be a one or two shades darker.. If it is very light in color, almost white then it is bleached using chemicals. You might also find darker (very dark brown to black ) smaller cubes too but they will be hard to break or grate and will be dry and less juicy.
@@HappyBellyfish great info, thank you.
I use the spices you’ve mentioned here but add 2 other ingredients… fennel seeds and raw turmeric crushed. But jaggery is something I don’t like in my tea. I use jaggery for all desserts and other cooking and baking to replace sugar. I acknowledge that it’s very healthy but not in my chai please 😄 thank you for som many tips and suggestions in the video, and your fun way to explain them😄
Thank you , I'm glad that you enjoyed it :)
Waoo l like it
Everything you post is addictive
:)
I add a little turmeric when I add my milk, fresh if I can get it, but powder works just as well. I've been working on my chai blend over the last year or so, and definitely have it to my taste. Good info that you shared! Thank you
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I've been searching for a the perfect tea I've tried all kinds of store bought chais and tried making my own blend. I just tried just cardamom with a tiny bit of sugar and milk. It's fabulous. Ordering assam black tea and jaggery now.
best herbal tea instead of black teas?
I like the aroma. also I can't drink plain ginger
Free Spice Webinar with Srikant: school.happybellyfish.com/p/spices-webinar
I use star anise instead of clove
I,can diabetics have jaggery?
Which Indian black tea you would recommend?
Assam tea but most teas are sold as blend. When it comes to the commonly sold brands then I prefer Red Label.
Personally, I found that adding less pepper is the way to go for my own taste buds. I also like to add more ginger bc I really love the taste of it. I've been trying out different recipes and almost have it narrowed down, but I was curious, what would you recommend to make the masala chai darker in color? I've had it at restaurants and theirs are always darker then the one I make at home.
The tea leaf that you use and the amount you use will make it darker or lihghter. Restaurants also use tea dust which gives a much stronger concotion.
1 tbsp green cardamoms
1tbsp black peppercorns
0.5 tbsp cloves
2 inches cinnamon
1 tbsp dried ginger
What are your preferred spices for a quick standard chai and in what ratios do you use them to water/milk/tea leaves? What type of black tea would you recommend? I really like personally assam black tea :) thx for your informative video!
Personally I prefer Assam Tea or stronger blends. They don't always disclose the variety on labels. I take it just once a day in the afternoon and want it to be really Strong. My quick standard preperation is with one cup water , one cup milk , one bay leaf , 1/2 tsp black pepper and 1 tbsp fresh Ginger , 3 green cardamom , 3 tsp black tea and 2 tsp Jaggery ( sweetener ). That is the minimum I need for my tea 😄. Thank you for watching the video 🙂🙏
Pls add in des. Box. To refer
🙄Interesting, but never saw jaggery over here. Learnt the best cassia and bay leaf are from Ceylon. Can get the other spices mentioned (of course also imported)easily here 😬But I do love masala chai tea. I first had it in New Jersey in1996. Had delicious tea with ginger and lemon in Madras in 2019 and got hooked on it. Enjoyed the natural tea in Ooty but the Indians brew it better than I can.🤨Loved the piping hot tea in Mysore while living there! Maybe by the time you visit my island I will be making real good Indian tea!
You have an interesting Chai story, I will remember to carry a bag full of spices when I am visiting. The customs might think I am trying to recover my travel expenses by selling them :) . Are there other palm sugars available ? if not there's sugar , it might not give the caramel flavor of what you get from jaggery but it should still work. The secret to the Indian tea is the amount of time we spend in brewing it and the tea leaves that we use.
@@HappyBellyfish Or they might think "Here comes another Indian business man!" 😀Not aware of palm sugars! But should be able to get cane juice to experiment making jaggery. When our Indian ancestors came as immigrant indentured labourers to work the sugar cane field they came by boat and dropped off on other islands. Just make sure you bring those spices to the right island! I am actually looking forward to putting together my personal chai blend soon, hopes it comes out as delicious as yours! Then I can make for my tea party next month!☕
@@joslynandcarltonramsubhag1836 Haha tea party ! with my videos playing in the background 😁😁😁? I wanted to ask you the same , how come jaggery is not available there. Because as much as I know the Indian farmers who were exported to the carribean, and to some other countries in Africa grew sugar cane as a prime commercial crop. Nevertheless, I am waiting for your sucess in chai , so that you can throw a party soon😁
@@HappyBellyfish I use molasses a black liquid made from sugarcane but not jaggery the block of a light colour.
Been pretty busy preparing to host my family that I attempted to experiment your chai. But I will soon. Got a lot of spices at hand including Ceylon cinnamon but not the correct bayleaf.
On another note, I just brewed some tea leaves, cloves and ginger and going to enjoy it right now!!
@@joslynandcarltonramsubhag1836 That brew is what you need on a hot sunday afternoon 😁. You might have to give it a try with molasses , however I feel it might darken the tea a bit too much and add a very strong aftertaste to it. When noting is available there's sugar. Bay leaf is not a must have spice , so I think you will do great without it as well 🙂
I use Fresh ginger crushed cardamom cloves And cinnamon . Jaggery or brown sugar for sweetness . But sometimes il dont comes my Way. I want to Find out correct ratio
Where I live, powdered black tea is nowhere to be found. I bought both assam and Darjeeling black tea leaves, so it looks a bit different from the ones most recipes use. Is there a difference in the dose? Do I use more, less or the same amount of teaspoons?
I really love masala chai but I can't seem to master it lol.
You will have to give it a try once. Add the tea leaves and taste the black tea the concotion without the milk. This should give you an indication if it is mildly bitter and reddish or strong and dark in flavor and appearance. Add the milk on the top and simmer. I do this too, each time I encounter black tea leaves. Assam tea is stronger than darjeeling tea. Darjeelinhg tea will also taste better with skimmed milk, added to the cup. That is my personal experience , however I am sure there are tea experts who can jump in and contribute :)
Have you tried long pepper instead of black pepper? I have found that adding milk to it makes it a sweeter warm spicy flavor.
I have not tried using long pepper myself , but ofcourse it can be added. I am going to try it the next time I make it 🙂
I make tea masala with 6-7 spices with sonth but dont put tejpatta
I need to get a good baseline for Masala chai before I make my own. Any suggestions are welcome!
Bring the beard back Srikant 👍
😁😀
@@HappyBellyfish 😂😂
yes too much cassia not good for liver. true cinnamon much better
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