Dairy milk is the most common milk used in masala chai. It’s the original milk that Indians use to brew their chai; the proteins of the milk coat the spices to give a sweet and creamy finish.
- 1. Heat 1 cup of water in a pot.
- 2. Place 2 teaspoons of Deepka Chai into the water, and boil for 3 minutes.
- 3. Pour in 1/2 cup of milk and bring to the boil.
- 4. Strain, sweeten if desired, and serve.
~ Use a measuring spoon.
~ For a stronger chai, add more powder or boil for longer.
~ For a weaker chai, use less powder or add more milk.
~ Spicy chai traditionally has a water to milk ratio of 1:1 – this is achieved once the water has boiled down.
~ Sweetener is an important and traditional part of chai as it brings out the flavour of the tea and spices. My sweetener picks: Sugar, maple syrup, or rice malt syrup. Honey or coconut syrup can overpower the flavour, but if you fancy them, go for it!