Masala Chai - Nepal
Ingredients: mace, nutmeg, cinnamon, black cardamom, cloves, green cardamom, black pepper, dry ginger, star anise, white pepper, bay leaf and Nepali Tea.
Recipe: Heat one teaspoon of Masala Chai to ½ cup of milk & desired amount of honey to sweeten in saucepan. Add ½ cup of water slowly. Strain and serve. Can be iced as well.
Bag is 125g (4.4oz) serving over 60+ cups (355mL, 12fl oz) of Tea
We encourage tea heads to enjoy playful exploration with tea preparation and Life!
Using the proper ratios as you would to make hot tea (Remember Titw's standard cup size is 12fl oz (354.88ml)). Placing both tea and water (not hot) in a glass or porcelain lidded container (Cover that vessel to keep minerals in!). Refrigerate. With first steep tea taste every 6-12 hours; second steeped tea or more, taste second day to a month (checking now and again for your favorite flavor). Remember to strain tea once favorite flavor is tasted :-P
MASALA CHIA CHILLED:
Steep as you would normally to make a hot cup or cups. Place 12fl oz of chia in a mug which can hold around 16fl oz of liquid. Fill the 16fl oz mug with ice to the top. Instantly chilled, straining out ice soon after if favored.
Make ice cubes out of brewed tea - your iced tea will not get diluted!