LogFAQs > #932889374

Today's tea: 1 Pint of Chinese black tea blend. Love it.

@RCtheWSBC I mentioned what I did to make masala chai earlier. I use a premade mix, and add more black tea. I've been experimenting with ratios and brewing time trying to find perfection, but honestly, it's hard to notice a difference. Only time I fucked it up was when I tried using almond milk instead of whole milk because some recipe online called for it.

https://www.amazon.com/dp/B00AR6OUCG/

1 pint of water. 1 heaping tablespoon of masala chai mix. 1 tablespoon strong loose leaf black tea. 2-3 tablespoons of sugar. Mix all, and bring to boil, Simmer 3 minutes. Add 1 pint of whole milk. Bring to boil, take off heat, strain, and it's good. Note: it will try to foam over quickly when the boil starts rolling, so be vigilant. Apparently, it's heresy if you don't do the last step of trying to make it boil over after milk is added. I haven't tried skipping that step.

Generally, 1 tablespoon of black tea per pint. I find that the mixes I've used doesn't have enough black tea. It ends up a bit weak with the 1 tablespoon of mix per pint. So, you either have to use more of the mix, or supplement it with more black tea. I also find the spices a bit too strong, so I supplement it with more black tea.

Honestly, I've never tried masala chai outside of me making it, so I'm really unsure how it's suppose to taste.

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