Masala is an ancient and very popular Ayurvedic tea with spices in India. This drink is considered a good way to improve immunity, helps to cope with colds, is useful for a lack of energy and general drowsiness. In summer, masala tea quenches thirst, and in cold weather it perfectly warms.
It is necessary
- - a glass of milk;
- - a pinch of black cardamom;
- 1/2 teaspoon (5 pods) green cardamom
- - two pinches of allspice;
- - 3-4 sticks of cloves;
- - a pinch of nutmeg;
- - 1 teaspoon of ground cinnamon;
- - 1 tbsp. a spoonful of grated fresh ginger root or a pinch of dry;
- - 1 teaspoon of black tea;
- - sugar to taste.
Instructions
Step 1
If the cardamom and cloves are not powdered, break them open, clean the grains, and grind them in a mortar. Wash fresh ginger root, peel and grate.
Step 2
Pour milk into a deep saucepan and bring to a boil. Add cardamom, cloves, pepper, nutmeg, cinnamon and ginger to it. Cook over low heat for 1-2 minutes. Remember that the spices should not be boiled, but languished. If the fire is too strong, the milk may curdle when the ingredients are added. Add sugar, cover and leave for 10 minutes.
Step 3
Brew a teaspoon of black tea in a large cup. Add it to a container of milk and bring to a boil again.
Step 4
The readiness of the masala is determined by the infusion: if all the tea leaves have sunk to the bottom, it means that the drink is infused. On average, this takes at least 5 minutes.
Step 5
Strain the drink into a warm kettle and serve. Pour the masala into cups, previously scalded with boiling water. Drinking masala tea is recommended measuredly and slowly, enjoying every sip.
