Winter is coming, time to brew some masala tea

Each year as winter approaches and the nights get chilly, I start craving masala tea to warm me up. I learned to make it in Afura’s house in Zanzibar, doing a cooking course in the packed earth courtyard of her home, over a charcoal brazier.

Masala tea at cooking class in Zanzibar village
Masala tea at cooking class in Zanzibar village

 

The refreshing taste of hot Masala tea in a hot climate.

Masala tea in Zanzibar is similar to spicy chai teas worldwide, with a few differences. It is drunk both hot and cold, and is always drunk black, no milk. Even cold, the taste of spices creates heat in the mouth and a lingering aftertaste. It’s become a winter staple for me, and is very easy to make.

Start with a litre of boiling water in a saucepan on the stove top and add:

  • half a cup of lemongrass chopped into rough lengths of 2-3 inches,
  • half a cup of roughly chopped fresh ginger,
  • 3 cinnamon sticks, and
  • half a tablespoon each of crushed cardamon seeds and cloves from the mortar and pestle.

Let the pot boil for 10 – 20 minutes and then add a quarter cup (or 2-3 teabags) of black tea leaves on top of the boiling water. Boil for another 2 minutes maximum (the tea leaves can quickly taste bitter if boiled longer ) then take off the heat and pour through a fine strainer. The tea is now ready to drink, add sugar or honey to taste. I love how the cloves give it a nice peppery, slightly numb aftertaste.

Have you discovered a new favourite tea in your travels?

 

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