I definitely do not think that the chai will keep well in growlers. It would certainly have to be refrigerated to prevent spoilage. Also, having refrigerated the chai and reheated it in the past, the flavors change quite a bit (and, at least to me, not in the best way). If you’d like to give it as I gift, I suggest making small jars of the chai masala, putting a little card in with the chai recipe (and a link to the blog, please!), and to make it pretty, perhaps tying a piece of fresh or dried ginger and some fresh or dried lemongrass stalks in a decorative way. If you make tea everyday, I like the convenience of having the chai masala powder ready and available. It makes it so much easier to make the Chai. What are the ingredients to make Masala Chai? Whether you’re taking a moment to ground yourself with a warm cuppa or enjoying a soothing nightcap with your favourite friends, every tea lover needs a T2 teapot in their life. 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.

Preheat the teapot — To ensure optimal brewing temperature, rinse the teapot with hot water. This step will help maintain the desired temperature throughout the entire brewing process. You might also enjoy the very popular Mango Lassi, Badam Doodh, and Masala Chaas (Buttermilk) recipe. To say “Chai” or “Chai Tea”? If you are using an already prepared Chai Masala Blend, you can skip the last 4 ingredients and just add fresh ginger to the tea. How to make Masala Chai?While water is heating, crush spices using a mortar and pestle or a coffee/spice grinder.Add the crushed spices to the water. I am thinking about gettting growler jars with the final product, milk and all to give as gifts. Would it keep for a week or two?

The recipe was passed down in grams, I’ve tried to convert it into conventional measurements, but please be aware that the conventional measurements are of the finely ground not the whole spices. Please note, you will get best results if you weigh the spices, it’s most accurate. Hi Margaret, Thank you so much for your kind words! I hope you enjoy this chai recipe. I’m also 100% with you on the vitamix. They are amazing! To answer some of your questions, I personally have never made chai with star anise. I’ve had chai with star anise and have enjoyed it, though! I find that the star anise can be a bit overpowering, so my recommendation would be to add about 5-10 g of powdered star anise to the full amount of chai masala called for in the recipe and then increase from there. You can also, of course, plop in a half to one star anise into the chai as you are making it to see how you like that too! You may wish to decrease the ginger and cardamom as well, because sometimes those flavors can clash. You can add any or all of this to your tea. You can also grind and premix some of these spices to make chai masala. Store bought chai masalas are also a great option to start out with.

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In India, chai or chaya or cha is used interchangeably with the term tea. You ask for a cup of tea and you most likely will get chai. These days other teas like green tea and other herbal teas are becoming more common in India, but still tea=chai for the most part.

Chai is like religion for many people in India. The day does not start until you have a warm cup of kadak Chai (strong tea). If you have any visitors or guests coming to your house, it would almost be considered rude if you don’t ask for a cup of chai. All the fun conversations are surrounded around chai!

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Easy step by step recipe for you to learn how to make authentic delicious homemade Indian chai from scratch. 10 minutes is all it takes to make a gorgeous cup of chai for you to sip and enjoy! Instead of milk, you can use any non-dairy milk of your choice, like coconut, almond, soy, oat, or any other kind of milk you like.