Dishoom’s masala chai

Dishoom’s masala chai
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Indian restaurant Dishoom‘s sweet and spicy take on chai makes a wonderful alternative to your run-of-the-mill cuppa.

 

Nutrition: For 4

Calories
130kcals
Fat
4.5g (2.9g saturated)
Protein
4.2g
Carbohydrates
18.2g (18g sugars)
Fibre
0.1g
Salt
0.1g
Calories
130kcals
Fat
4.5g (2.9g saturated)
Protein
4.2g
Carbohydrates
18.2g (18g sugars)
Fibre
0.1g
Salt
0.1g

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

Method

  1. 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.
  2. Add 50g sugar and 500ml whole milk, turn up the heat and bring to the boil.
  3. Cook for 10 minutes, stirring, then taste – boil a little more for a stronger flavour.
  4. Strain, discard the solids, then serve.

This recipe has been taken from Dishoom’s new cookery book, Dishoom: From Bombay with Love. Order yourself a copy here.

Dishoom: From Bombay with Love

 

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