Allergens in Masala Chai: milk.
Ingredients
Quantities for 4.
- 400ml Milk
- 400ml Water
- 4 tsp, or to taste Sugar
- 3cm piece, crushed Gingercrushed, not sliced, so it gives up its heat
- 4, crushed Cardamom
- 2 Clovesoptional
- 1 small piece Cinnamonoptional
- 3 corns, crushed Black Pepperoptional
- 1/2 tsp Fennel Seedsoptional
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Chai is boiled, not steeped. The tea, spices, milk and sugar go through several hard boils together.
- Crush the ginger and cardamom rather than chopping. Bruised, they release more into a short boil.
Method
- Bring the water to the boil with the crushed ginger and whole spices, and let it boil 3 minutes.Water and spices first, alone. Milk added now would blunt them.
- Add the tea leaves and boil 2 minutes until very dark.
- Pour in the milk and the sugar and bring it back to a rolling boil.
- Let it rise up the pan, pull it off the heat as it climbs, and return it. Do this three times.The repeated rise is what thickens chai and marries the milk with the tea.
- Strain into cups from a height so it froths.
Storage
Make it fresh. Reheated chai turns bitter and stewed. The dry spice mix keeps a month in a jar.
Nutrition Low estimate
One serving of Masala Chai (108 g) is about 81 calories, or 76 calories per 100 g.
Low protein: 3 g a serving, 17% of the calories
| Per serving108 g | Per 100 g | |
|---|---|---|
| Calories | 81 kcal | 76 kcal |
| Protein | 3.4 g | 3 g |
| Carbohydrate | 9.5 g | 9 g |
| of which sugars | 9.4 g | 9 g |
| Fibre | 0.3 g | 0 g |
| Fat | 3.5 g | 3 g |
| of which saturated | 1.9 g | 2 g |
| of which unsaturated | 1.1 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.