Autumn is nigh and we're increasingly finding ourselves reaching for the Masala Chai for our afternoon tea break - or Smoko, as Phil insists on calling it!
If you've had a chance to check out the Tea-rivia section of our Masala Chai product page, you'll know that when tea was first grown commercially in India due to the British, it wasn't popular among the locals so Indian vendors began adding tea to Kadha – an existing drink of water and milk boiled with spices – and Chai tea was born.
This is our favourite way to prepare it...
INGREDIENTS (SERVES 2)
2 heaped teaspoons/2 pyramid teabags Debonair Tea Company Masala Chai tea
A 600ml 1:1 ratio of milk to water in a pan
Sugar to taste - we find a small teaspoon per cup/mug is sufficient
2. Bring the mixture to simmer, stirring frequently, until the flavour has developed to your taste
3. Add sugar once you have removed the pan from the heat so it doesn't make your pan sticky and difficult to clean
4. Strain into mugs using a tea strainer or sieve and serve - our favourite accompaniment is a homemade slice of Mary Berry's Banana Loaf.