In India, every family has their own recipe for Chai. Whether Auntie or a Chai Wallah (street vendor) is preparing tea, it means a wonderful, spicy, satisfying hot drink of hospitality. Make it the traditional way, boiling the spiced tea in milk, straining and adding sugar to taste. As much of a treat as a cup of hot cocoa. What a great way to start your day! Our customers have said they have substituted coconut milk or almond milk for cow's milk; honey for sugar with delicious results.
Consider using Masala Chai as an ingredient in your baking and cooking, infusing this delicious spiciness into your favorite foods.
Masala Chai Shortbread
325 degrees for 18-20 minutes
Makes about 30 2″ rolled & cut cookies
2 cups unbleached flour
3/4 cups powdered sugar
2 sticks unsalted butter
1-1/2 Tablespoons ground Masala Chai (Separate the whole cardamom pods first. Remove the husks and add the seeds back in to rest of spices before grinding)
Superfine sugar for dusting
Add first 4 ingredients to mixing bowl. Using the paddle attachment of your electric mixer, blend until a dough is formed. Roll cookie dough out about 1/4″ and cut into desired shapes.
Bake for 18-20 minutes (checking after 15 minutes and adjusting time) until edges are golden.
When cookies are cooled, roll in superfine sugar as a finishing touch.
This Masala Chai from Glenburn Tea Estates is made with Assam tea blended with ginger, peppercorn, cinnamon bark, cardamom pods and cloves.