By Bonika Das
January 6, 2024
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Nothing can be better than a cup of masala chai on winter mornings. It is a perfect drink that soothes our soul and mind. The blend of warm spices like cardamom, ginger, star anise, and cinnamon with milk is heavenly. However, people fail to make perfect masala chai and make some common mistakes. Here are some mistakes that must be avoided.
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Always make sure to use fresh leaves and not old stale leaves. Fresh leaves will provide an aromatic and flavourful tea that packs a lot of taste while also having the colour that your tea is supposed to have.
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Tea leaves are quite delicate and sensitive. Store the leaves away from other ingredients. Tea leaves have allowed the absorption of flavour and aroma of other spices and ingredients.
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Milk masala chai is more popular than any other variety of chai. While making milk masala chai, make sure to boil the milk first and then cool it.
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Simply boil the water along with the preferred slices but without the leaves. Take the water off the flame and add the leaves to the mix.
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It is important to boil whole spices along with milk or water for making chai. But when using a masala chai powder or masala, then wait until the end to add it along with the tea leaves. Wait till 5 minutes to infuse with the chai.
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