I’m still addicted to tantalizing masala chai I drank in Dar es Salaam. After years of experimenting, I have the perfect blend. No packet mixture. Yuck!
I add the spices common in masala chai (cloves, cinnamon and cardamom) as well as three of my own – a pinch of fennel, whole black pepper and fresh ginger. Plus, before adding them to a small portion of boiled sugary water, I ground them in a pestle as this increases the flavour and aroma. After letting the water boil for a few minutes, I add lots of milk (in my case soy milk) and when the milk is close to boiling, add the tea leaves last.
If you try my recipe, let me know what you think.