CLASSIC

INDIAN STYLE’

MASALA CHAI

BREWING GUIDE


Which may not really be ‘classic’ after this.

But hey .. “pierce the verbage and extricate the  classic”

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MOST TRADITIONALLY:

*Most traditionally made with 1/2 water, 1/2 milk, or all milk (most commonly Buffalo milk)

*Put milk/water on to boil.

Add spices, bring to the boil.

Add tea leaves and sweetener, simmer 1 minute then strain and serve.


CHAIGUY TRADITIONALLY:

*Usually made with 1/2 water, 1/2 milk, or all milk (most commonly Goat milk).

*Put milk/water on to boil.

* Add our CHAI CONCENTRATE and 1-2 Tsp of TEA CONCENTRATE.

*Bring to the boil, sweeten if desired .. Simmer for a minute if you like …

*You could add your own extra spices ( like fresh ginger ) or tea to our method at any stage. If you did this you might want to add our CHAI CONCENTRATE to the cup instead of the pot, and pour your hot liquid onto our concentrate in the cup .

                 

Contemplate sweetening …