Masala chai — the spiced milk tea of India — is not a recipe but a method: strong black tea (typically Assam CTC — crush, tear, curl grade) simmered in water with warming spices, then milk added and the whole brought to a rolling boil twice, producing a thick, creamy, intensely flavoured drink that requires the milk's fat to carry the spice compounds to the palate. The double boil is the technique: the first boil extracts maximum compound from the tea and spices; the milk added before the second boil emulsifies the fat-soluble spice compounds into the dairy.
- **Assam CTC tea:** The small, dense particles of CTC-processed tea dissolve rapidly and produce a stronger infusion more quickly than leaf tea. Essential for the correct strength-to-brew-time ratio. - **The spices:** Green cardamom (crushed), ginger (fresh grated or dried), cinnamon, black pepper, cloves. Some families use star anise, some use tulsi (holy basil). [VERIFY] Bharadwaj's specific chai spice combination. - **The ratio:** More milk than water for a creamy result — approximately 1:1 water to full-fat milk. [VERIFY] Bharadwaj's specific ratio. - **The double boil:** First boil: water, spices, tea — 3–4 minutes. Add milk; second boil: bring to a rolling, rising boil, then immediately reduce heat. The rising of the chai is the signal — remove from heat or reduce the moment the foam crests. - **Sweetness:** Added before service — jaggery provides a richer, more complex sweetness than white sugar. Decisive moment: The second rise — when the chai with milk begins to rise in the pan during the second boil. This rise indicates maximum Maillard emulsification of the milk and complete extraction from the tea and spices. The moment the foam crests and threatens to overflow, the chai is done.
Indian Cookery Course