Tea from the Indian Continent Literally masala tea is translated as tea with spices. Masala is one of the traditional drinks of India, but like many national dishes, probably of any people, there is no strictly fixed recipe. Each family cook it according to their own recipes - only tea, milk, spices and sweetener are unchanged. To make tea masala, you can use both black and green tea in fine granules, but a greater preference is given to black so his taste is more saturated, and his taste is less likely to be completely suppressed by spices! As a sweetener, it is better to take sugar (white, brown or palm), honey is not advisable to use, as it should not be boiled. Milk for masala tea can be taken whole, and use it in a ratio of 2: 1 with water, again, this is a tip - you can safely find your ideal proportion! And a few words about spices. The main spices are cinnamon, cardamom, black pepper and ginger. All spices are ground in a mortar to a homogeneous mass. As often in masala, tea is added with cloves, ground nutmeg and fennel seeds. Masala tea is an invigorating, tonic and spicy drink, which is very easy to prepare and is also very useful!
Ingredients:- Tea black 2 tbsp. l.
- Milk 1 tbsp.
- Cinnamon sticks 1 stick
- Cardamom 4 pcs.
- Pepper black with peas 5 pcs.
- Ginger dry 0.5 tsp.
- Water 0.5 tbsp.
- Sugar 2 tsp.
- Step 1 To make masala tea you will need black tea, milk, a cinnamon stick about 2 cm, cardamom, bell pepper, ginger.
- Step 2 Spices: cardamom, cinnamon, pepper and ginger - grind in a mortar in the most homogeneous mass.
- Step 3 A mixture of spices and tea, pour water, bring to a boil and cook for 1 minute, sometimes stirring.
- Step 4 Then add the milk we bring again to a boil, pour sugar to taste and boil for another 1 minute.
- Step 5 Serve tea masala hot, pouring on the cups through a strainer.