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Masala Chai Spiced Tea Catering 240 Tea Bags

£9.9£99Clearance
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Fresh ginger root: If I’m feeling under the weather, I’ll add another slice or 2 of ginger. Otherwise, I prefer the ginger to be subtle. For stronger ginger flavor, use a mortar & pestle to crush it instead of slicing. Sugar: Though a regular cup of chai is fine unsweetened, I find sweetener is critical to drawing out and balancing the spices of Masala Chai. I love using the less-processed turbinado (similar to demerarasugar) and adding it while making the chai. This way, it dissolves into the chai instead of settling down to the bottom of your cup. You can substitute with any sweetener of choice. If using honey or maple syrup, add it once you’ve taken it off the heat. I developed this recipe with tea bags. If you prefer to use tea leaves, you certainly can. But depending on the brand, it may increase the strength of the tea and therefore make the spices more muted. Adjust by reducing tea and/or grinding the spices. Other Ingredients It accounts for evaporation. This means you won’t set out to make 2 cups and end up with half a cup. On the other hand, Chai Tea is made with steamed milk and has a more watered down yet sharp flavor (which comes from concentrate or powder). Masala Chai is typically not manually frothed while a Chai Tea Latte is distinctly frothy. Masala Chai Ingredients

I usually use the whole spices as-is for ease and because I find the long brew time is enough to extract their flavor. But I have tried grinding them and it does slightly increase their pungency. Nonetheless, not all tea bags are created equally. The majority of tea bags are safe for you, but there are still some crafted from plastic that might release microplastics into your tea. For a lighter cup, sometimes I like to use a smaller quantity (~1/4 cup) of evaporated milk along with some whole milk. In this case, simmer for less time to keep it light.For many of us, not much thought goes into making Masala Chai. But if you haven’t made it before, there are a few things you want from a recipe. Here’s why you’ll like this one:

Think cinnamon, clove and ginger. With the echoes of familiar tea and a flavour that lasts in your mouth. Lastly, like with any drink, you’ll discover your ideal cup over time. Even while (gladly) testing this recipe many times, my preferences evolved and fluctuated. To Serve Iced: Allow to cool, then store in the fridge until chilled. Top with ice cubes. More Pakistani & Indian Drinks You’ll Love The type of tea you use is extremely important to the overall flavor. I usually use Tapal tea, but this may be more because we’re used to it than for its quality. The word chai simply means tea. You have the simple, milky cup of chai, the characteristically pink Kashmiri chai, and many other popular versions of chai. Masala Chai is distinguished by the use of spices, or masala, in chai. Masala Chai Vs Chai TeaTea bags are arguably more convenient and portable than loose leaf tea. There's no need to portion out leaves, and you don't need any special equipment like strainers.All you need isa cup, some water, and a few minutes of your time, and you're good to go. Chai started in India‚by infusing spices and tea leaves in milk. It's usually a recipe that's been passed down from mother to daughter, generation by generation. Each house will have its own chai flavour and this one's our favourite. Ginger is one of the world's most loved ingredients, used across continents to add zing to salads and spice up stir fries. This infusion is warming, slightly peppery and has that lovely spice you'd expect. The ginger is not overwhelming. Indian restaurants often add loads of ginger and let their chai sit for hours, which ends up making it a little uncomfortable to drink. Fennel seeds – Optional, but I love how they make masala chai more vibrant. Some restaurants also use mint leaves which gives a similar, fresh flavor.

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