Dishoom’s masala chai
- Published: 16 Oct 19
- Updated: 18 Mar 24
Indian restaurant Dishoom‘s sweet and spicy take on chai makes a wonderful alternative to your run-of-the-mill cuppa.
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Serves 4
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Hands-on time 20 min
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Ingredients
- 2 tbsp Assam or Darjeeling tea
- 12 slices fresh ginger
- 1½ tsp black peppercorns
- 12 cardamom pods
- 2 cinnamon sticks
- 5 cloves
- 50 sugar
- 500ml whole milk
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Method
- Put 2 tbsp Assam or Darjeeling tea, 12 slices of ginger, 1½ tsp black peppercorns, 12 cardamom pods, 2 cinnamon sticks and 5 cloves into a saucepan. Pour on 1 litre boiling and bring to the boil. Lower the heat and simmer until fragrant – about 10 minutes.
- Add 50g sugar and 500ml whole milk, turn up the heat and bring to the boil.
- Cook for 10 minutes, stirring, then taste – boil a little more for a stronger flavour.
- Strain, discard the solids, then serve.
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This recipe has been taken from Dishoom’s new cookery book, Dishoom: From Bombay with Love. Order yourself a copy here.
- Recipe from September 2019 Issue
Nutrition
Nutrition: per serving
- Calories
- 130kcals
- Fat
- 4.5g (2.9g saturated)
- Protein
- 4.2g
- Carbohydrates
- 18.2g (18g sugars)
- Fibre
- 0.1g
- Salt
- 0.1g
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[…] and delicious drink at home. Managing Editor Terri Pous once received a handwritten recipe card for Dishoom’s chai, all ingredients included. For an added bonus, you could throw in a DIY cup coffee koozie, […]
[…] and delicious drink at home. Managing Editor Terri Pous once received a handwritten recipe card for Dishoom’s chai, all ingredients included. For an added bonus, you could throw in a DIY cup coffee koozie, […]