Have you ever bought a Chai mix from us and then bought your mix home and tried to prepare the chai like it says on the packet and not been able to arrive at the taste you want?
Chai brewing can be a difficult thing when we are not trained to see and feel the small things in the process of brewing.
May I share an idea with you?
How many of you know how to make a Coffee with a typical Italian Moka Pot? I bet 75% of everyone reading this has probably had at least 1 experience with the process of creating a coffee at home with a Moka.
I like to first heat my water in a kettle then add it to the Moka Pot. Then place the coffee filter and add the coffee. Screw the lid on and apply to heat and within a couple of short moments, the water is boiling and the hot coffee is spurting out of the fountain.
Now what I am suggesting here might cause some Indian and Italian Traditionalist alike to turn away in scorn. But I have experimented with replacing the coffee with our Traditional Chai Mix (with Assam CTC Black Tea, 7 spices ground to a small size but not powdered) and replacing the Water in the pot with Oat Milk. And what resulted was astoundingly good.
Now I know, we have been teaching people the classical way of preparing a chai for years and I still hold true to that, it is the best way to prepare a Masala chai. But like this we can simplify the process of preparation and get some pretty good results that take no more effort than preparing a coffee.
The final Chai that I pulled from my experiment was a creamy, mildly spicey & malty Chai, that whilst mild was enjoyable.
I was happy with the result but feel like slightly longer steeping time would render better results.
Have you ever experimented with different ways of preparing Masala Chai?