Making masala chai from a packaged spice blend

An Indian friend visited awhile back, Suzana Syiem, and passed on some interesting tea, and some Indian snacks, and masala chai spice mix, which is what I'm writing about here.

I usually make masala chai once the weather gets a little cool; it seems to help me pretend that it's winter, even if it's still hotter than a US fall out (or summer, in most places).  There was just a touch of chill in the air a couple weeks ago but it didn't amount to much; it wasn't down below 25 C / 77 F even in the very early mornings.  It warmed back up and I'd missed my chance.  Now that it's past Thanksgiving, and Loy Krathong, I'm making masala chai anyway, even though it's not cool at all. 

Later edit:  it was down to 24.5 C this morning, around 75 F, positively chilly for Bangkok, finally!

Looking at the blend ingredients it's not like the versions of masala chai I make every year, from-scratch versions.  Those include cardamom, cinnamon, clove, and ginger.  Per my understanding star anise and black pepper are also relatively standard spice additions but I typically leave them out.

That package label shows the ingredients in this:  fennel seeds are listed first, with clove at the end.  Cassia is related to cinnamon, per my understanding (and Wikipedia's take) more often sold as cinnamon.  This blend version won't be like what I've been preparing.  It's a powdered spice blend, which is completely fine, only an issue related to storage conditions and storage time after you open it.  Recipes and some individuals recommend grinding or crushing fresh spices with a mortar and pestle right before use, which of course would be a little better, but powdered spices work too, especially when they're fresh.

I'll keep this explanation of brewing process and tea description short.  I simmered the spice mix along with a Thai version of CTC black tea I bought for blending (around a year ago; I don't get to that much), and threw a couple of Lipton tea bags in to shift the black tea character.  My wife picks those up in hotels when they're in the room and such, and they tend to just sit around.  That Thai black tea isn't astringent at all but it is a bit woody for flavor aspect, not typical of CTC teas in general.  Malt doesn't really stand out either, or mineral undertone, mostly just the mild wood tones.

kind of an odd look while it simmers, before adding milk

not ideal as black tea goes but it works well enough

I added some cloves to bump up that spice flavor range, really the only adjustment.  I also added a small dash of salt since I like the way that evens the balance.  It wouldn't take much of that to be way too much.  Instead of carefully measuring it all so that I could duplicate and adjust amounts later I sort of just dumped it in; one and a half very small spoons of the spice, a spoon half the size of a teaspoon, and unmeasured black tea.  It's possible to adjust the intensity a lot by adding more milk at the end, a factor that doesn't come up in almost any other teas I prepare, maybe just the orange Thai spiced (artificially flavored) black teas I've been drinking more of recently.

It would be possible to simmer the milk with the tea or to not, to just boil it with water.  I added the milk at the end to get some of that effect since boiling it does seem to change the taste a bit.  I'm not sure it matters much how long you simmer tea made like this since it's ground tea with powdered spice.  It boiled around 10 to 15 minutes and I think adding another 10 minutes probably wouldn't have changed much.  For more-whole spices it would make sense to give it a longer infusion, maybe by simmering a little, leaving it sit, re-boiling, then leaving it sit.  Or simmering for awhile; it probably wouldn't matter which.

after a bit of simmering

palm sugar; the shapes it comes in vary

Sweetener is the only other factor.  Using white sugar would seem normal.  Oddly we don't keep white sugar at the house all the time; funny how that works out.  I used up all we had that was nicked from hotel room tea and coffee set-ups with that Thai tea I had been making. 



Often we will have palm sugar around; that's a good alternative, not so different than brown sugar, just not exactly like that.  That seems to be the same thing referred to as jaggery I've seen in discussions about making masala chai online.  Since we're out of both I went with honey.  I love honey on toast but I'd as soon just use white sugar in a tea like this, but it sort of doesn't matter.


Skipping to how it turned out:  it was nice.  It was much different than what I was used to, the quite-different spice blend version, but it was good.  I didn't like it as well for it being less familiar, but it was hard to split out the impact of the blend balance not being optimized from that factor, just dumping it all in at no set ratio.  The other masala chai versions I'm used to have a lot of kick from the ginger and clove standing out and this was a lot milder.  Fennel seed was hard to identify as a separate flavor since it all integrated.

I'm guessing that using two thirds as much spice and half as much tea for the same amount of water would've turned out better.  It's hard to judge how much tea went into it since both the tea leaves and spices expand a lot simmering but it looked like way too much for two large mugs of tea produced at the end.  After drinking both my nerves were a bit jolted too.  I think beyond that factor, ingesting too much tea at one time, the flavors would balance better not made really strong.  All the same it worked well enough.

my son made breakfast again (bacon needed another sear, otherwise very nice)

when people ask about how to get dosed on caffeine this will come to mind

I usually make a Christmas blend around this time, and a version last year was based on a modification of masala chai (adding white chocolate and a touch of bitter orange marmalade).  I'm not sure if I'll get around to that or not.  Throwing some peppermint and a touch of chocolate into a black tea could count as one, maybe along with some orange peel for balance. 

It would be nice to be back in the States since pine needle would be a great input for one, and I could walk outside in lots of places and collect that.  Per past experiments I suspect dried pine needle might work best (versus just brewing it fresh then), but that would easy to arrange, laying it out for a bit, or speeding that up by putting the needles in a very low temperature oven for half an hour.

making a chocolate covered cherry themed Christmas blend

I bought some Christmas decorations today (when writing the draft); maybe finding our tiny artificial tree in storage and putting up some lights and the rest will make it seem more natural to get back to that theme.  Cooler weather wouldn't hurt but there's nothing to be done about that.  It's typically cool for about a week at the end of December but it's also not consistent.  Even though it never really seems like we re-create a US version of the holiday, missing the weather, not doing decorations justice, or hearing much of the songs, my kids appreciate how much we do manage to observe, so we'll make what we can of it.

awhile back; like a plastic version of that Charlie Brown Christmas tree

in Murmansk last year; odd to go to Russia to experience more of that holiday

Revisiting making masala chai (Indian style spiced tea)

I had some unfinished business with masala chai due to buying spices to make it in Indonesia last December.   I since used those to make a tea that was really a variation of on as a Christmas blend, borrowing some aspects for that version, but still wanted to try a more traditional take.  We had a cold weather spell during which masala chai would have made more sense here a week ago--down to the teens Celsius, low 60s Farenheit, not all that cold--but I missed it, so I made masala chai when it wasn't "cold" here anyway.

The plan was to make a relatively traditional version, with ginger, cinnamon, clove, cardamom,  and vanilla.   Only the clove wasn't a relatively fresh version, since I only had ground clove to work with.  Ginger is sort of the central spice, as I see it, and I used ginger from a fresh root, grated just prior to making the tea.  I added salt, really an optional element, but in the right limited proportion it makes a big difference.

I did add one extra ingredient, one non-standard variation, based on experience from that Christmas blend,  adding a little orange zest (fresh grated orange peel).  Since I wanted to keep the original flavor profile I only added a little, relative to the other spices.  Based on that earlier Christmas blend experimentation, it would also work well to thinly peel the outer orange skin layer and dry it (on low heat in an oven for half an hour, maybe) and use the dried version later as an ingredient.  Steps like drying change flavor profiles a little, so that could work even better, or maybe not quite as well, or it might be equivalent but different.

Ingredients

The cardamom was from pods, the cinnamon ground from a stick on a grater immediately before, and vanilla from bean pods.  Ordinarily that would make for an expensive tea but those didn't cost so much in a Bali grocery store, at least if you don't factor in airfare to get there.  For tea I used a commercial grade black tea from Indonesia and a better black tea from Vietnam, tea a bit too good for blending, but it's what I had.


I'm no cardamom or spice expert but this was the input Wikipedia offers about types, and it seems clear enough it was "black cardamom:"

There are two main types of cardamom:

True or green cardamom (or, when bleached, white cardamom[10]) comes from the species Elettaria cardamomum and is distributed from India to Malaysia.

Black cardamom, also known as brown, greater, longer, or Nepal cardamom, comes from two species, Amomum costatum and Amomum subulatum, which are distributed mainly in Asia and Australia.

Production and tasting

tea and spices, a bit scary looking

I boiled it all for about 10 minutes, then strained out that tea to drink and re-steeped using fresh water twice to see what would be left, and the next two steeps were still plenty strong.  For whatever reason it made sense to me to boil the tea and spices some first then add the milk to boil some with milk included, but I don't think it made much difference to do it that way versus just mixing it all.


The tea was nice, a bit thick.  At first it seemed the salt level was too much but after adjusting milk and sugar level to offset the tea and spice strength it was fine, just better the second time when it had washed out, but still ok initially.


The clove picked up a little the second infusion, and the vanilla was strongest the third.  I think the exceptional thickness and creaminess was coming directly from the vanilla, but really that thick feel to the tea was hard to place.  A lot of times reviews will say an ordinary tea has a full body or feel to it but nothing like this; it was close to the effect of eating custard, nothing like using a good bit of milk would cause.

tea boiling with milk added

It made too much tea to drink in one sitting (although I did consume an outrageous amount of it, maybe four 10-12 ounce mugs of very strong tea) so I chilled the last bit to try later in a cold-tea version.  It was nice cold, just really, really, thick.

Lessons learned

In a sense the general approach was to try making this tea in a way that resembled cooking, to use trial and error, to mix the blend by feel.  I had made masala chai a few times before, when I first wrote a post about different recipe and process research and variations, and again when an intern from Nepal gave me a commercial pre-mixed version to work with, so this is the third time to experiment with it in a year.


The spice balance was ok in this version; it worked out.  I didn't really add enough cardamom to let that show through well but somehow it was more evident in the chilled version the next day.  In general the tea was probably too strong initially, but the nice thing about the tea type is you can dilute it with milk and add a little more sugar to compensate, even if the normal process is to just cook it in the final form, based on a recipe.  The varying forms of the spices made them stand out more in different infusions, since I prepared it that way, with ginger washing out first, and then clove picking up, as I'd noted.  There's something about how fresh vanilla shifts things that really made the overall effect work out, a depth it adds that pulled all the rest together well.


It's best to carefully limit the salt, and I didn't get that perfectly right, but it would've been possible to mix the first and second "infusion," but not necessary since it wasn't really that far off.  It was hard to really taste what the orange zest added since I kept that input level low to retain the normal general profile, but I think I liked it.


Related to tea dosage, it's best to make it for more than one person, but there just isn't anyone else in my household that will drink masala chai.  I think re-heating the tea later would work but I didn't try that.  The tea I drank when I first made it added up to a lot of caffeine to be taking in at one go but I think I felt the spice effects more.  I'm reminded of visiting Indian food lunch buffets as an intern a long time ago, how we would feel the effects of those spices in the afternoon, and imagined that we must have smelled like those spices (but we probably really didn't).  Living in Thailand I've acquired a tolerance for curries but it's a different mix of ingredients in those.


As for what to change, cooking time is always an issue, an obvious place for experimentation.  I only gave the initial version a 10 minute simmer, which was why the tea and spices could make two weaker batches / infusions after.  Some recipes (mentioned in that first post I cited a link for) called for two stages of short boiling mixed with long steeps, and other online anecdotal input claimed one could boil the tea and spice and milk blend for a very long time to get the most out of it.


The final "strength" or concentration level is also a good opportunity for adjustment; diluted to 1/4th the strength I drank the first batch at would probably make more sense.  But I liked it strong, and subjective preference carries the decision making.  As for spicing variation I've added nutmeg before, but there was already plenty going on for this version as it was.