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In many Asian and eastern European languages, this word simply means "tea". Here in Switzerland, however, it usually refers to the Indian "masala chai" – a black tea enhanced with mixed spices and enjoyed with milk and sugar. Spices typically used include cardamom, cinnamon, ginger, pepper, Indian bay leaves, cloves and nutmeg. These ingredients are also often found in gingerbread spice mix, making masala chai a particularly popular choice around Christmastime.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Toast the cardamom in a frying pan (without oil) along with all the other ingredients up to and including the nutmeg, leave to cool.
Bring the water to the boil in a pan. Remove the pan from the heat, add the tea bags, cover and leave to steep for approx. 10 mins. Squeeze out the tea bags and remove. Add the sugar, vanilla seeds, vanilla pod, ginger and spices, bring to the boil, reduce the heat and simmer for approx. 10 mins. Pour the syrup through a sieve. While still boiling hot, pour into the clean, warmed bottles using a funnel and fill to just below the rim. Seal immediately and leave to cool.
|Shelf life:||Store in a cool, dark place for approx. 6 months. Once opened, keep the bottle in the fridge and consume the syrup quickly.|
|Serve:||Mix 1 tbsp of syrup with 300 ml of hot water, milky water (½ milk, ½ water) or milk, serve hot.|
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