There is no permanent recipe for this fragrant oriental tea, because almost every family has its own unique recipe for its preparation. With all the variety of components and features of the masala recipe, chai necessarily contains the following ingredients:
– Black tea;
– spices;
– milk;
– sugar.

TEA
Of the varieties of tea, preference is given to the Assam variety, more often granulated, and sometimes large-leafed. Ceylon loose leaf tea is also suitable, but any black tea of ​​your choice can be used. Depending on the strength of the drink you want to get, tea is either brought to a boil and simmered over low heat, or added to boiling water and left to infuse.

MILK
The type of milk, its fat content and the proportions of its ratio with water vary depending on how thick and milky the drink should be. The proportions of the ratio of the amount of milk to water in masala chai can be from 1:4 to 2:5*. Often milk is added to ready-made tea. Sometimes milk is mixed with water before cooking and spices are boiled there and tea is brewed.
Milk well reveals the tastes and aromas of spices. Sometimes spices are recommended not just to be poured into a hot milk-water mixture, but to bring to a boil and cook over low heat.

SPICE MIX FOR TEA
A special taste of this tea is given by a mixture of specially selected spices. You can buy it in a completely finished form, it is called “masala tea” in English. Instructions for making this tea are usually attached to the bag of spices. The recipe is pretty simple:
– mix water and milk
– spices and sugar are added to this mixture,
– then bring it all to a boil,
– black tea is poured directly into boiling water and the drink is allowed to brew.
Hot tea is poured into cups, and until it has lost its aroma, they drink it, adding sugar to taste. You should drink tea without haste, thoughtfully and measuredly, feeling the amazingly pleasant and unique taste of each drop with your tongue.

FEATURES OF PREPARING MASALA CHEA
The main highlight of masala chai, as is already clear from the recipe for its preparation, is the spices contained in it. Therefore, in order for you to fully experience all the delights of this drink yourself, you need to use fresh, natural ingredients that can only be obtained by preparing a mixture of spices immediately before preparing masala chai. The main ingredients that make up the spice mix for masala chai are:
– carnation,
– black pepper,
– cardamom,
– fresh ginger root.
Cloves, black pepper and cardamom should first be crushed as finely as possible, and the ginger root should be rubbed. Masala Chai: RECIPE #1

2 cups of water;
1 cup milk (more if you want a thicker, milkier tea) Masala chai: RECIPE No. 2 – unground spices

With this method of brewing, the following non-ground spices are collected and placed in a small bag or made into a bundle of gauze or thin cloth. Then this bag is lowered on a string into the liquid for the time of brewing tea and removed at the end.

5 cups of water;
1/4 cup black tea;
3 cups of milk;
1/4 cup honey.

Spices:
4 small cinnamon sticks;
1 teaspoon cardamom seeds;
10 carnations;
1 teaspoon vanilla powder.

Pour water into a steel or enamel pot, take a bag of spices and lower it into the water with a string. Secure the pouch so that it is easy to remove later. Bring the water to a boil and reduce the heat to very low and simmer the spices for about 10 minutes. A strong boil can cause masala chai to turn rancid. Turn off the heat and add black tea. Leave to brew for another 2-3 minutes. Then take out the bag of spices. Add milk, honey (it is not recommended to add honey to hot drinks, so you can replace it with sugar), vanilla.
5/4 tablespoons of black tea;
sugar to taste.

Spices:
2 pcs. cardamom;
2 black peppercorns;
1 star anise;
2 whole cloves;
1/2 teaspoon fennel seeds;
1 tsp grated ginger;
1/2 clove stick;
a pinch of grated nutmeg;
some dry rose petals.

All spices should be ground and mixed. Bring tea, water and milk to a boil in one container. Turn off the heat and add the spice mixture. Leave to infuse for 10-15 minutes. Strain.