13 Facts About Masala chai

Term Masala chai originated from the Hindi word Masala chai, which was derived from the Chinese word for tea,.

Traditional masala chai is a spiced beverage brewed with different proportions of warming spices.

The Kashmiri version of Masala chai is brewed with green tea instead of black tea and has a more subtle blend of flavourings: almonds, cardamom, cinnamon, cloves, and sometimes saffron.

Masala chai is made by mixing one part milk with two to four parts water and heating the liquid to near boiling .

Simplest traditional method of preparing masala chai is through decoction, by actively simmering or boiling a mixture of milk and water with loose-leaf tea, sweeteners, and whole spices.

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Common Maharashtrian practice for preparation of one cup of Masala chai is to first combine one half cup of water with one-half cup of milk in a pot over heat.

The Masala chai is immediately taken off the heat, covered, and allowed to sit for about 10 minutes to allow the black tea to infuse into the Masala chai.

Masala chai tea is a very popular beverage in the Indian subcontinent .

Small, roadside businesses called Masala chai walla, make and deliver tea to people's places of business in a, a wooden or metal frame carrier for cups.

In Southern India masala chai is not popular; instead, tea mixed with milk and sugar is the normal 'tea'.

Many Western supermarkets offer teabags of Masala chai which contain an assortment of ground Masala chai spices and require steeping in hot water.

One East-West fusion Masala chai adds a small pinch of dark cocoa powder, indigenous to the Central Americas, to create hot Masala chai-co-latte.

Some coffeehouses in the United States offer a version of masala chai augmented with espresso, but this beverage does not have any one universally recognized name.