Masala chai or Indian spice infused milk tea is a regular drink for most Fijian families anytime of the day. This tea is made at breakfast, lunch, tea time, dinner or after dinner, if there’s a guest, if someone is sick… and the list goes on.
Lightly infused with ginger, cloves and cardamom, masala chai is definitely an indulgent and flavourful one. What makes it even more delicious is the milky and creamy taste owing to the use of full cream milk powder and full bodied raw brown sugar. If you want to make it even more luxurious, substitute the sugar for condensed milk. You can also swap powdered milk for a cup of fresh or whole or ‘life’ milk as it’s called in Fiji.
Masala chai has the power to soothe the mind and body as the tea leaves contain stimulants, the cloves help fight inflammation and the cardamom has detoxifying properties. I can personally vouch for masala chai’s calming effects. I often make a cuppa after a long day at work or when I feel a bit tense. The cooking process and drinking both have a wonderfully therapeutic effect.
The video below includes the use of Fiji Water to test if there was a difference in taste when compared to normal tap water. Because I drink this type of tea so often, it was quite easy to notice that there was a slight difference in flavour. It sure did feel like an expensive cuppa tea. Try it for yourself!
1 cup water (Fiji water)
1 tbsp tea leaves
1 inch piece fresh ginger (only peel)
1 whole cardamom
2 tsp brown sugar
4 tbsp powdered milk
- Measure 1 cup water (Fiji water) in a measuring jug and pour into a saucepan
- Once the water begins to evaporate, add ginger peel, cardamom (and peel), cloves, sugar and tea leaves – in this order. Let it begin boiling and start timer for 2 minutes
- Meanwhile, mix in powdered milk in a measuring jug with ¼ cup water. Mix to a pasty consistency. Top up the water to fill up to 1 cup mark and mix to make 1 cup of milk
- Once the ingredients have boiled for 3-5minutes, add the milk and mix with a spoon
- Let it come to a boil (remove off heat before it boils over), then lower heat
- Repeat step 5, twice
- Strain into a teapot and serve hot in piyalas (or mugs).