Sally Champe’s Masala Chai – Recipe
Author Diana Rosen’s friend, Sally Champe, a veteran traveler who has lived in India, has the simplest at-home chai recipe for Chai Diana has ever tried, thinking it makes a perfect beverage every time.
Sally keeps a can of spice-infused unsweetened condensed milk in the refrigerator; it is at the ready whenever the craving for chai surfaces. She just puts on a tape of Indian music, relaxes, and savors the taste of India.
1 14-ounce can unsweetened condensed milk (low-fat or nonfat, if desired)
1/2 teaspoon ground cardamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground black pepper
1. Pour the entire can of milk into a clean, dry jar.
2. Add all the spices and cover tightly with a lid.
3. Place in the refrigerator. The longer it stays refrigerated, the better it gets.
4. To use, stir the mixture, and scoop out 2 to 3 tablespoons directly into a cup of very strong, very hot black tea. Ah!
1 3/4 cups
Adapted from Chai, the Spice Tea of India, by Diana Rosen. Copyright (c) 1999 by Diana Rosen. Reprinted by permission of Storey Books.
Adapted from Chai, the Spice Tea of India, by Diana Rosen