Anonymous wrote:Had anyone made their own powdered instant chai mix? (Sacrilege, I know) I'm trying to help my dad switch from using a mix he really likes, but has 27g sugar/ serving. Previously, no luck on switching him (long term) to making chai concentrate.

If you’re willing to invest in whole spices and loose black tea, absolutely. I make my own every day (although I am not Indian, and I don’t claim it’s authentic), but I have done it in advance in larger quantities. I like this type of grinder: https://www.westelm.com/products/frieling-cast-iron-spice-gr-e2842/?catalogId=71&sku=9601375&cm_ven=PLA&cm_cat=Google&cm_pla=Kitchen%20%26%20Dining%20%3E%20Tools%20%26%20Utensils®ion_id=477340&cm_ite=9601375_14465514686&gclid=EAIaIQobChMI4PiZs6O4_AIVBL_ICh07SQ_6EAQYAyABEgJHEfD_BwE

For a 40 oz pot, I grind about 15-20 peppercorns, six cardamom pods, four cloves, one whole piece of star anise, and about one-third of stick of cinnamon, then I add this to about a tablespoon of loose black tea, like Assam. (This spice blend was inspired by Teaism, for those who like their chai.) I steep it in hot water, then add whole milk and sugar when I pour a cup (again—not authentic!).

Good luck converting your dad!

Anonymous wrote:

Anonymous wrote:I use this recipe and use the double boil method.

https://masalaandchai.com/masala-chai/#recipe

This method is authentic. I'm Indian though and never cared for the overdone flavor of the chai when you boil it. Instead I boil the water and milk together with the ginger and spices. Add the tea (I use a mix of good loose leaf Assam tea and the desi brand "Wagh Bakri" which is CTC), cover and steep for 5 minutes minimum or a bit longer if you want it even stronger. Sweeten to taste - I prefer mine unsweetened.

CTC?

I got instant Kashmiri Kahwa tea powder from India. Amazing taste. It also has sugar added in it though.

Anonymous wrote:Had anyone made their own powdered instant chai mix? (Sacrilege, I know) I'm trying to help my dad switch from using a mix he really likes, but has 27g sugar/ serving. Previously, no luck on switching him (long term) to making chai concentrate.

Wagh Bakri has an instant chai mix but it has sugar in it too.

You can also buy tetley tea bags in masala chai.

We are huge tea drinkers and usually make our own masala mix to add to our tea. We loved Ahmad Cardamom tea and it comes in tea bags so it is super easy and convenient to brew. Got it from the Indian grocery store.

Anonymous wrote:Had anyone made their own powdered instant chai mix? (Sacrilege, I know) I'm trying to help my dad switch from using a mix he really likes, but has 27g sugar/ serving. Previously, no luck on switching him (long term) to making chai concentrate.

Instant chai has lots of sugar.

Anonymous wrote:I use this recipe and use the double boil method.

https://masalaandchai.com/masala-chai/#recipe

This method is authentic. I'm Indian though and never cared for the overdone flavor of the chai when you boil it. Instead I boil the water and milk together with the ginger and spices. Add the tea (I use a mix of good loose leaf Assam tea and the desi brand "Wagh Bakri" which is CTC), cover and steep for 5 minutes minimum or a bit longer if you want it even stronger. Sweeten to taste - I prefer mine unsweetened.

Had anyone made their own powdered instant chai mix? (Sacrilege, I know) I'm trying to help my dad switch from using a mix he really likes, but has 27g sugar/ serving. Previously, no luck on switching him (long term) to making chai concentrate.

Most recipes call for boiling milk with the tea and the spices and that’s more effort than I usually like to put. So I just add spice to 3/4 cup of water and a bag of tea, and let stand for 3-5 minutes, then add milk.For creamier taste, I use the evaporated milk (the ones in cans) and add a bit honey.

For a South Indian variation try 1/2 to 3/4 tea (you can get Indian tea at the Indian store, but it’s not necessary), with the balance boiled milk. Add to the tea while it is brewing 1-2 cardamom pods that you squeeze to just open. Add sugar or your favorite alternative.

If you want, you can aerate the mixed tea and milk by pouring them from one vessel to another until they are at a suitable drinking temperature and have some froth on top.

I use this recipe and use the double boil method.

https://masalaandchai.com/masala-chai/#recipe

The one I make when I feel up to it is very similar to the recipe for Indian masala tea on www.pipingpotcurry.com. You can adjust the spices to your taste. I always use whole milk but full-fat Oatly is also decent.
Most days though I use store-bought tea masala or just a few slices of ginger.

How do you make your masala chai at home? I’ve been reading through recipes online, and they can be very different. Looking for tried and true.