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14oz Chai teapot and strainer combo. Turkish coffee pot and fine mesh strainer together for making perfect Prana Chai at home

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Chai on its own is acidic in nature. Adding the ginger and whole spices nullifies theacidic nature of the tea, and adds a number of benefits.The benefits of chai mainly come from the spices added to it. All the spices we add to the chai masala have lots of antioxidant and anti-inflammatory benefits. Start with less spice if you are making masala chai. You can always add more the next time you make chai. Understanding how the milk, water and tea works and then incorporating the spices into it is key. What region is this recipe from? I'm going to give some of it as a gift to my mother and my best friend, and I was going to include some of the stuff you wrote about in this post… but I was wondering where specifically it's from. You can make Masala Chai with freshly crushing the whole spices when making tea or using a Chai Masala Powder. Become a true chai master by preparing your Prana Chai exactly as it was intended. This Prana Chai brewing pot has a wide girth and curves in all the right places to allow the good stuff to infuse properly.

These pots hold a total of 1.5 litres of liquid (up to the rim), however we believe you can comfortably make up to 1.25 litres of chai in them. The masala recipe makes a LOT of masala. Feel free to make 1/5 of the recipe, that's the easiest number to divide if you have an accurate scale. The version that became the caffeinated beverage that we know and love today was introduced in India when the British set up tea farms in Assam in the 1900s. But tea leaves were still too expensive for regular Indians. So, the vendors added spices, milk, and sugar to maintain a flavorful beverage while keeping down costs. For a more authentic recipe and to learn more about this delicious Indian tea, see this video from Bhavna’s Kitchen. How to Make Chai Tea

If you love this recipe...

When shopping for spices to make masala chai, look for spices you like in the bulk spice aisle of Indian or other international markets. Spice purveyors online also have a wide selection of options. When tea became more affordable in the 1960s, masala chai became more popular. It’s now enjoyed all over the world, in part because South Asian migrant workers introducing it to places they moved to for work. Now add the tea leaves and let it boil for a minute. You can also add sugar at this time or add it in the cup when serving. I boil it twice, because I think that extra boil helps to deepen the flavors and steep the tea even more. The end product of this recipe isn’t what I was hoping for. In fact, the appearance was more like the contents of an ill baby’s nappy than the remnants of a fine cuppa.

Masala chai is a creamy, spiced tea that’s most popular in India but is increasingly enjoyed around the world. The primary difference between chai and masala chai is that masala chai includes spices, while chai is simply tea and milk.Adjust the water to milk ratio to your taste. This comes with practise. You can go with the ratio in this recipe and change it up to your personal preference.

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