14oz Chai teapot and strainer combo. Turkish coffee pot and fine mesh strainer together for making perfect Prana Chai at home

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The first time my daughter and I made the tea and with great anticipation and in fact, squeals of excitement…and upon taking our first sips, ran together to the sink to spew it out. It made for great laughs. BUT the second try, we followed the directions carefully and are IN LOVE!!! This is even better than Bollywood! This masala chai recipe is the perfect balance of spicy and sweet. And it comes together in just 25 minutes with 8 ingredients in 1 pot. What is Masala Chai? Strain or remove the tea bag — If you’re using a teapot with an infuser, remove the loose-leaf tea by straining the tea through a tea strainer or removing the tea bags from the teapot.

We prefer steeping first in water alone because we find it makes a stronger infusion than adding the milk too soon. Adjust the spices you add to your taste. A few tries and you will know your preference. I like to make Chai Masala blend and have it handy for everyday use. Now add the tea leaves and let it boil for a minute. You can also add sugar at this time or add it in the cup when serving. Measure and add your tea Depending on the size of your teapot and the strength you enjoy, measure the appropriate amount of loose-leaf tea or add the desired number of tea bags into the teapot.

Yearning for a touch of rustic charm? Look no further than our stoneware teapots. Their robust construction ensures your tea stays piping hot, while the earthy aesthetic evokes a sense of warmth and comfort. Whether you choose a stoneware teapot with an infuser or a single-cup teapot, we have an abundance of pieces with captivating colours and enchanting prints. It’s the perfect drink to enjoy cuddled up with a blanket and a good book. Or make a big batch and reheat on the stovetop or in a milk frother on busier days. Milk - I use whole milk for my chai and my water to milk ratio is higher because of that. If you are using 2% milk, I would add more milk and less water or else your chai may end up watery. The crushed spices are added to a saucepan with water and freshly grated ginger and left to simmer for about 15 minutes. Grating the ginger makes for a stronger ginger flavor. But if gingery chai isn’t your thing, slice instead of grating and/or slightly reduce the amount. Hi Ellie! I’m thrilled to hear that you have enjoyed the chai so much! I live in Portland, too, and think Bollywood’s chai is good, but I definitely prefer my family’s recipe. I’m glad that you’ve started using full fat milk. It definitely makes a huge difference. To answer your questions:

Dad: Thanks for sharing all these recipes with me so I can share them with everyone else! We're finally getting around to making the family cookbook. Our inspired version begins by lightly crushing the spices in a mortar and pestle (or a cutting board and heavy pan will do!).Best to use either “chai” or “tea” when asking for your favorite latte or masala tea next time! What is Masala Chai? Carol aunty: The Parle G biscuits are a little bit sweet, but not too sweet. I'm sure you've eaten them at our place before. I would have put out some of the bhusu, but I didn't have any at my house! Finally, the pot we recommend to all our cafes is available for everyone! Yes, even you. This high grade stainless steel pot is unbreakable, easy to clean, and made for stove top brewing. My recommendation would be to make it with the milk and water together and hold off on adding the sugar. That way, after it is dispensed, people can sweeten it as they like.