So I went to my favorite source of recipes - the internet. I found several and tried them. Then I took the one I liked the best and tweaked it. Hard. In fact, what I ended up doing was create my own recipe. For those who don't like masala chai, this recipe isn't even close to what you buy at Starbucks or Dutch Bros. It's a lot less sweet and a lot more flavorful with a hint of heat from the peppercorns.
Here's the recipe:
Masala Chai
6 cups water
36 peppercorns (I like the mixed variety)
12 cloves, whole
6" cinnamon stick
1/2 tsp ginger, ground
1/2 tsp cardamom, ground
1/2 tsp nutmeg, freshly grated
6 Tbsp sugar
1 1/2 cups milk
7 teabags
5-6 Tbsp vanilla syrup
Pour water into medium-sized kettle.
Crush or grind the peppercorns, cloves, and cinnamon bark and add them
to the water along with the ginger and cardamom.
Bring to a boil, remove from heat, cover, and let sit for 10 minutes.
Add the sugar, nutmeg, and milk. Bring to boil again.
Remove from heat, add teabags, cover and let steep for 15 minutes.
Remove teabags but only squeeze them enough to keep them from dripping. If squeezed too hard, you'll get an undesirable 'stewed tea' flavor.
Strain into heat-proof container. Add syrup, stir, and enjoy.
Makes about 7 cups
Approximate cost per cup: 40¢
I'll make up a batch, store it in the fridge, and re-heat it as I want it. I'm not going to post how quickly I can go through a batch but it will keep in the fridge for a few days. I tried using vanilla extract but wasn't happy with the flavor. I didn't try a vanilla bean...the price gave me a heart attack.
I do wish to point out that if you intend to use your coffee grinder for the spices, make sure it's completely cleaned of the coffee oils. I suggest you have one dedicated to coffee and another one for spices and whatever else you need to grind. I use a mortar and pestle. The cinnamon was a bit of a challenge for me at first. It takes a lot to reduce six inches of cinnamon bark to splinters, let alone anything close to powder, in a mortar and pestle. So I break it into fourths, fold the pieces into a paper towel and take the flat side of my meat tenderizer to it before finishing it off in the mortar and pestle.
