Made from a fine CTC Assam tea harvested from the lowlands of Khongea, our Masala Chai is full-bodied, brisk, bright in colour and is infused with a rare Keralan spice of cinnamon, cardamom, aniseed, cloves, black pepper and rose petals. Best cooked over a stove with milk and sugar.
Spicy, Malty, Full-bodied
- Bring 250ml water to the boil and add a few pieces of ginger.
- Add 8g of Plantation's Masala Chai to the water and boil for 3 minutes.
- Add 150ml of fresh milk (we like using Meiji 4.3 Deluxe Milk for extra thickness), and simmer for another 3 minutes or until it thickens.
- Turn off the heat, and strain out all the ingredients.
- Add sugar to taste.