AT HOME - Masala Chai Brewing Guide
Stovetop Brewing Guide
The classic stovetop delivers a delicious rich chai, this is best for ‘classic Indian chai’.
It has taken me a while to align a cafe oriented masala chai concentrate with what people typically remember about the masala chai they had in India, but since the rise of Michelin starred restaurants ( some already using Chai Guy chai ), I thought I had better get it figured out! Turns out I was already there!! In my opinion at least.
I believe the sweetening ( caramelising ) & texturing ( thickening ) of the milk is 95% of the work. And that dairy milk is basically a must ( at this stage ;).
So - take your Buffalo, Goat or Jersey milk ( or even blue top, what the heck go for it ), sweeten to taste with a mild brown sugar and bring to the boil slowly (medium heat). Then simmer for a minute or 3 ish. Pour this milk onto any one of our concentrates ( in the correct proportions of course! ). It should be close. Especially with the new tea dominant masala chai we have coming soon. Frothing it is optional but one of the little stick mixer frothers is pretty good for imitating the jug to jug juggling seen in India which could go so wrong at home, just saying.
And yes, you can add our concentrate to the pot for a spicier chai, but try it the other way first :)
You really do have to experiment to find your ideal brew. Do it your way!!
Have fun, waste some milk failing. It will be worth it.
ITEMS:
*Pot to boil/heat milk .
*Milk.
*Sweetener
* Reading skills - read that label.
METHOD:
Add concentrate to cup.
Put pot containing milk and sweetener on heat .
Bring gently to the boil .
Pour into cup containing concentrate.
Be. Here. Now. Or be there again ..
