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Masala chai: heat cumin and fennel seeds, add water, add cinnamon, cardamom, clovers, coriander seeds – let it boil for 10min, add black tea, turn up the heat, start adding milk slowly as it keeps boiling until the pot is full. Would you do anything different?

@kensanata I would omit cumin, fennel, and coriander seeds. I would add some grated ginger.

@kensanata Oh, I'd also crush cardamom, cinnamon and cloves. I feel an entire stick of cinnamon is perhaps a little too much for a couple of mugs of masala chai, but I'm not sure what works for you.

@sajith Yeah, I used to crush them as well and then I stopped but I don't remember why. I use half a stick for about 1l of chai. My takeaway is that I really should get a big piece of ginger again. :)

@kensanata @sajith
[Purists, look away]
I like ginger, but I don't eat it on a constant basis. I find that ginger freezes well. I buy a big quantity, chop it, and then freeze it in several small containers. If you don't pack the ginger too tightly, you can dig it out with a spoon. Freezing doesn't seem to have detrimental effects on texture or taste, if it is consumed within about 3-4 months.

I always have ginger available.

@fitheach I too like ginger! I used to be a little ginger farmer once upon a time. 🙂

Traditional method of preserving ginger is drying it in the sun after skinning it. The dry product is called "chukk" (ചുക്ക്).

My web searches for ചുക്ക് turn up the 1967 novel by the same name and the 1973 movie adaptation of the novel. 🙃

@kensanata

@sajith
"Drying in the sun", there's my problem, right there. 😃

@kensanata

@fitheach That is not really a problem, considering that dry ginger is a little different in taste, texture, and smell!

Frozen ginger would be likely much closer to the original. 🙂

@kensanata

@sajith
It is also very convenient.

I once bought a jar of "easy" ginger. Pre-chopped ginger in a liquid, and preserved somehow. I didn't like it, and never bought it again.

@kensanata

@kensanata.
I make my chai as @sajith suggests.

Also milk to water ratio determines how milky you’d like the tea. I use whole milk and I prefer a ratio of 1 cup milk to 1.5 cup water. And pouring it from pot to cup and back at a height, I like to get my tea a little frothy.

@sajith yeah, that’s how the professionals do it

@Sybil a question I have regarding the froth: Do you have all the spices floating freely in the water and milk like I do? Because at the end I pour it through a little net and that basically does away with all the froth, unfortunately. What am I missing?
@sajith

@kensanata

Yup, I have loose spices in the pot.

If you strain it into your cup, if you’d like you could do a long pour back and forth into another cup (over a sink maybe), this helps to also mix the sugar you may add at the end and to cool the tea. Warning: if you aren’t careful or don’t have a trained hand, you may end up singing your hand or spilling it everywhere or both.

@sajith

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