Making The Best Masala Chai Drinks At Home

[@kushasareen3259]

I'm Indian and this is exactly how my parents and grandparents taught me to make it. It's really wonderful. The only small difference is that I use fresh ginger.

[@leaarinwarkentine]

I was confused when watching this, honestly. Morgan had fresh ginger in the beginning, then dried, powdered ginger when they had the spices prepped.

[@AbhishekTiwari-xt1kt]

That dried ginger is called sonth

[@chiluxr250]

@@AbhishekTiwari-xt1kt and that is disgusting in tea. tbh

[@SloMoMonday]

When there were big gatherings or holiday parties, my grandad would bring the Chai pot. It's like a giant aluminum cauldron that a kid or 2 could easily be cooked in. He'd put it over a fire pit, fill it with a hose pipe and dump an entire boxes of tea bags and bottles of spices before telling some preteens to watch and stir. Then people would wander by, have a taste and throw in whatever they thought it needed. Few packs of sugar, every kind of milk, some extra spices. And some secret ingredients like yogurt, a pack of biscuits and sliced nuts. It was never the same but never bad either.

[@lovealwaysmom]

That sounds like a blast! Have you or anyone else in the family carried on this tradition?

[@SloMoMonday]

@@lovealwaysmom everyone sort of has there own style of doing it and a relative actually made a business with a spiced chia truck. When we entertain, my wife likes to uses her family recipe which could realistically be sold as a hot sauce.

[@truthruster]

Sounds like something hagrid would do

[@piyusarkar3065]

Yogurt? That would split the milk

[@sup3204]

Aah the good ole “teen ki ketli” ❤

[@susanheld]

Homemade chai concentrate from whole spices was my husband's quarantine hobby and he still makes at least a few batches every month. I highly recommend getting your partner hooked on a hobby that makes the whole house smell delicious!

[@Pesto_O]

ooh! whats his recipe👀

[@Lvl15_Gazebo]

So curious about his recipe! I've made a version of my own but always happy to learn other ways to do it.

[@jakob08]

3g Ginger 4g Cinnamon 5g Cardamom Seeds 1g Gloves 13g Black Tea 0.7g pepper 15g Sugar 250ml Milk 250ml Water Boil Water Reduce heat a little Add Spices Add Tea Add Sugar Stir & wait 1 Minute Add Milk Bring back to boil Stir & wait 3-4 Minutes Strain out the drink Enjoy ^^

[@foxfireglo8290]

Thank you! I was looking for the written recipe 👍

[@deannamorgan1685]

Thank you as I want to mix in bulk

[@aimeevang3145]

Thank you! I was gonna give up on the winded video!

[@yhurwitz1153]

gloves 😂

[@MOHIT2017SE]

​@@yhurwitz1153 1 gram exactly 😂

[@SpiritualReconciliator]

☕I'm Indian, and have lived in India my whole life, this is the best chai video by an American so far. Thank you for not calling it chai latte. ☕We also use roasted pre-made masala powder. We use different combinations of spices for summer( try adding sauf/fennel seeds) and winter(try nutmeg).

[@subhadramahanta452]

Some even add tulsi during winter.. Also, bayleaf goes well as well...

[@SpiritualReconciliator]

@@subhadramahanta452 true to that

[@justynaaleksiejuk1802]

So, I can use garam masala mix?

[@subhadramahanta452]

@@justynaaleksiejuk1802 garam masala sounds pretty unusual for chai... though... it's a diverse country.. maybe some people do use it... you can try making a small trial batch and see how it goes, if you want to...

[@RiSo1988]

THIS is CHAI in the true sense! I am glad you did it the right way :)

[@aalaap]

I had to double check the channel after reading the title 😂

[@sarahC19]

same😂

[@Noora11_3]

I did too😊

[@lunasophia9002]

I really appreciate you giving details on how to handle the milk for this. I have wanted to make traditional masala chai for a while, but I've been so worried about scalding, even curdling, so I've not tried it. I think I'll give it a shot with the instructions you've provided here. Thank you

[@IhsanAmin]

Bengali-American here, the variety of chai I usually make is a little simpler: 1 tablespoon of tea and sugar per person, 1 part milk 1 part water, 1 clove and 1 crushed Cardamom. I would try it out if you want something without the strong cinnamon flavor.

[@danieljudd8549]

Great recipe! One of my local Yemen coffee shops uses unsweetened condensed milk for milk as well!

[@ykhemani]

Yay chai! Also yay dirty chai! Cardamom has a cooling effect, and lovely for chai in the warmer months. It also has just a lovely flavor. Ginger has a warming effect, and I would use it only in the cooler months. My go-to masala combination for chai is 4-5 cardamom pods (I also use the skin), a pinch of fennel seeds and a tiny piece of cinnamon -- all ground up with a mortar and pestle. If you like your chai a little sweet, try using shakkar rather than sugar. Shakkar is unrefined sugar. You can add it into the water along with the masala. Also, try adding the tea leaves once the water is starting to simmer so that you don't over extract. I forgot, I have a video on making (vegan) chai - kzbin.info/www/bejne/qoXFhItmrZ6oic0

[@montananerd8244]

I have a GI disorder so the ginger is still part of my summer routine…nothing like peppery, gingery chai to settle my stomach! I live in a very dry climate so even when it’s hot, we cool down easily & even moving to shade can relieve me a lot. I tend to assume that Indian food medicine is correct, just because it seems to be one of the best systems on earth, but living in a very different climate, I do adjust. I’ve lived in humidity, that heat is so heavy.

[@Noora11_3]

Sounds delicious.

[@jaden_shah]

Indian-American approved 🫡

[@yuvra649]

Indian approved too! Nailed it absolutely 🫡 For other connesuers, who do not like hot spices like cloves and peppers, you can search for summer tea masalas these tend to be more cardamom and fennel based and less hot. 🤗

[@Syzygy_Bliss]

American approved too! In case anybody was wondering.

[@dpac9579]

@@Syzygy_Bliss😂

[@Rebecca-zj4wq]

Do you grind your spices? We've always just boiled them whole

[@dpac9579]

@@Rebecca-zj4wqGrinding makes a world of difference just as fresh spices from the grocery store will make a world of difference. Took me a long time to learn that as spices sit on the shelf at home or grocery stores with low turn over the spices lose their potency. Spices have similar effects just as ginger grated has a different infusion rate than ginger diced up.

[@TheBakuganmaster99]

Really authentic experience. I just wanted to correct you on one thing that you don't really need to boil the milk. The only reason ppl do this in asia is bcos the milk may not be pasteurized properly. In western countries, its not really any issue. You can just make a reduction syrup of sorts and then add it to milk. Or you can also boil the tea and spices in water and then add creamer to your cup later on. ❤

[@maycatyuiop]

Isnt amul pasteurized?

[@TheBakuganmaster99]

@@maycatyuiop All the milk is technically pasteurized but you never know. There are alot of milk transmitted diseases. Thats the reason why people boil milk.

[@SirNichosis]

Really good Chai makes you go "oh I kinda get the whole going to war for spices thing"

[@InMeSheHeals]

as a pakistani and someone actually affected by the war for spices i am actually HOLLERING

[@montananerd8244]

I’m so proud that I was able to direct my Indian PhD candidate friend to the avail in the US ingredients he needed for chai (regular recipe not an option, he learned to cook after his BS degree, not ready for full “from scratch”) to his liking! And introduced him to dirty chai! Other than my choice of coffee, my dirty chai ingredients are spectacular! But you’ll have to pry my medaglia d’oro from my cold dead hands, fancy instant for life!!! (But I buy top top quality black tea & spice blends lol… 🤷‍♀️)

[@DrBrangar]

I'm most intrigued by your use of ground spices? The tea leaves, cardamom and cloves are large enough to be easily filtered, but powdered spices are hard to make not gritty in a drink or to get out without a paper filter. I'd usually recommend using fresh ginger crushed, and the cinnamon and pepper to be ground much less.

[@elborrador333]

Spices are expensive so use of a finely ground powder is very common in India rather than the infusing with whole spices then filtering them out, which is quite wasteful.

[@1physics]

​@@elborrador333interesting but surely no waste and perfectly filtered are the big urns of chai that most people get their drinks from in India. Whole spices are kept in there to flavour all day and people get little cups of it. By the time you throw the spices away, they have no flavour!

[@elborrador333]

@@1physics Sometimes we might boil the tea with some whole spices (cardamom, black pepper) that get filtered out but sprinkle the masala at the end on the top for aroma right before serving. Sort of a double dose. But the point of the spices is aroma, not the taste so I don't really get the point of infusing them into the tea and filtering them out. But I'm no expert.

[@rohiogerv22]

@@1physics I think you kind of hit the nail on the head. If you're making a very large pot and letting it sit a long time, you can probably extract most of the value out of the whole spices. But if you want to make something to drink now, then grinding offers faster extraction. With the use you're describing, I think the next point I'm making is kind of nickel-and-diming the situation, but also grinding offers greater extraction in general. Those "spent" whole spices in your example probably do still have a bit of flavor left in them that could have been extracted through grinding, just by the sheer fact of greater surface area. But in that case it would be negligible. What I think matters is the broader point: grinding the spices lets you do more with less, which might be important if you have less.

[@thetrueglasses]

telugu born in turtle island here - while lots of people in my family will make chai and drink it, i don't like tea so i never drink it. i think south indian filter coffee is way better. it's coffee and chicory (out in the states we just make it with new orleans coffee) with a LOT of milk and a bit of sugar. i love it so much but it's really difficult to find cafes/restaurants that make it here. as a coffee youtuber, it'd be pretty cool if you checked it out! :D

[@sarahk6905]

I love South Indian filter coffee.

[@lakrids-pibe]

Yeah cloves can be overpowering. I also just use 2-3 to give it a little background note.

[@TempUTUT]

it's supposed to be overpowering ....it's Indian Spiced Tea ...it cures your Winter Cough & Cold

[@amysears1829]

The only time I drink milk, is getting a scratch masala chai at the Indian restaurant..so good!! Love the plant based option listed!

[@debanjalichatterjee3164]

As an Indian, I approve. Great job!

[@micdogg187]

I went to India a couple years ago and I got hooked on the chai Masala. Never had anything close to it back in the stats.

[@cryosynth]

I'm also a Chai fanatic. Thanks for your hard work on this video. Very enjoyable!

[@ricknicholson5894]

And done, made an Americano and now ready for your video, not a tea but in the spirit of the channel.

[@P2Z_ColdBeans]

I don't like it sweet but I like to toast/caramelize a little sugar on the bottom of the pot before adding water. But I also like to simmer whole spices so my house smells sooo good the whole day. 😊

[@anushkarjain]

watching this while sipping my homemade masala chai! Love from India :)

[@pmkansara]

I grew up in India, and Masala Chai was and still is an essential everyday beverage in my family. For past few years, I have been a coffee person, but still enjoy Masala Chai occasionally. Last year, I attempted to make my own version of Latte with Masala Chai flavor. It was similar to the Dirty Chai Latte, but I didn't use tea in it. I just combined the same spices you used plus fennel seeds and Tulsi powder (trust me, they produce amazing aftertaste) to make a syrup. Then layered syrup (around 15g), double espresso (around 36g) and steamed milk. That way, I got traditional Masala Chai like taste but with coffee. May be you should try it too, specially in winter.

[@SpadesHeart]

Alright, so what you've made is a very serviceable chai! That being said, it is a very western interpretation, as in quite close to what Indian people in the west might make in the west as well due to ease of ingredients. Technique aside, your masala is missing what is the secret sauce of good masala chai, which is black cardamom. While you will need to source this from a middle eastern or south asian store, it is worth it as it is a very unique flavour. You are correct that the spices are choose your own adventure, but for me personally Black cardamom and anise seeds are necessary for a more holistic masala chai. I also use some orange zest, and very light clove/black pepper but that's definitely very personal to my household. Secondly, regular milk in South Asia is considered poor quality if it doesn't have a high fat content. A lot of regular milk in India is 6% fat, which is something that people of even Indian descent in the west don't understand is the main reason that chai made here isn't quite as good back home. I would strongly suggest mixing some cream into the mix. Thirdly, sweetener is your choice, but if you want it to be more authentic to where this is consumed, you want to be using raw sugar. This can go by a few names, and is actually quite easy to find. In Indian stores, shakkar/gur/jaggary is what it would be called. An equivalent will be readily available across the US due to the hispanic diasporas in the form of Panela, or Piloncillo. I frankly don't use this as I either use sugar free sweeteners, and have an ongoing sugar paste of orange peel and white sugar which I often use, but this is more authentic. Technique is also important, the milk is very cooked in chai. Bring the tea and water to a boil, and then I suggest pouring the milk in three distinct pours, bringing to a boil all three times. Richer, aerated, caramelized. This is closer to middle eastern karak method, but it's just better for a sweet chai. I would strongly suggest you explore this vein more, as chai is enjoyed daily by so many people worldwide, and people, frankly a lot of coffee people, could probably do well with having exposure to more exotic spices.

[@fdfgsa]

Yep. What about grinding them? Should they be left whole? Should the ginger be fresh? 100% on the anise. I would also do nutmeg

[@SpadesHeart]

@@fdfgsa it's to personal preference. I'm of the belief that cardamom and black cardamom definitely should be grinded at least a little bit, as you won't get a proper flavor extraction if they're not. Clove is easily overpowering, so if you are grinding it, then I suggest you grind enough for multiple cups of tea; 1 ground clove goes a very long way. I am very much not a fan of how heavily black pepper is used in chai; commercial chai spice mixes depend heavily on black pepper because it is literally the cheapest spice, therefore it is a filler. If ground, I think it should be the tiniest of pinches, frankly far less than she even used here. Using black pepper and clove whole is a good way to mute them a little. Some people seem concerned that ground spices will transfer easily to the cup. They don't. They get caught in the tea when you're straining. You'll have very little silt. Ginger should be fresh; this could be whole or grated, no need to peel. Nutmeg can definitely be used in chai, but that's an optional personal preference, for me it's heavily associated with winter spices in the West, so I use it sparingly. Some people really like to use saffron too, which is more popular in middle eastern chai, but I don't think it's worth it as it's so easily overpowered by everything else. Despite what she said here, nobody I know has ever used mint in chai, so I'm wondering if that's a western Starbucks interpretation, or maybe an inclusion in some regional middle Eastern homes.

[@it-s-a-mystery]

Hey, are you willing to share a rough recipe? I struggled to find any mention of black cardamom, neither the Indian nor Chinese variety being used in masala chai when googling.

[@SpadesHeart]

@@it-s-a-mystery you're not going to find much information about black cardamom as it's almost a non-existent spice outside of India and the middle East where nobody calls it black cardamom. In India it's called moti elaichi which literally translates into fat cardamom lol. You will never find this particular spice at a normal grocery store, but I believe it is what makes Indian chai distinctly Indian. Recipe creators are are excluding it as they either have no experience or know it's going to be hard for their target audience to source. My recipe is simple. I'll do a three cup recipe. -1.5 cups water -3 tsp black tea -1 black cardamom pod -1 teaspoon anise seed -2 to 4 green cardamom pods -Ginger to taste -1 (or even half of 1) clove -either a pinch of ground cinnamon, or a small piece of cinnamon bark -teeny tiny pinch of black pepper (which you can completely exclude if you want) -raw sugar to taste (I suggest you make it pretty sweet, raw sugar also imparts a nice flavor) -optionally nutmeg and orange zest, completely to personal preference, and frankly I don't think authentic (but i like orange zest) -1.5 cups dairy (add cream to increase fat percentage if you'd like, ideally to 6%) Lightly grind the cardamom pods. You want to crack the seeds. Add all spices, including the cardamom pods, tea and sugar to the pot. Either grate fresh ginger in or cut a slice in. some people like dried ginger, I do not. Add water and bring to a boil on high. Reduce heat to medium high, add 1/3rd of dairy. Bring to a boil again. Add 1/3rd of the dairy. Bring to a boil again. Add the last of the dairy. Bring to a boil one final time. Cut the heat, strain into cup. Taste for sweetness. Add more sweetener if needed. This is to my preference, adjust spices to yours. If you want a good middle eastern alternative, "middle eats" on youtube has a good video on karak chai preparation. He uses evaporated milk to emulate the higher fat milk used normally.

[@it-s-a-mystery]

@@SpadesHeart Thanks so much for taking the time! I did notice it came up as elaichi, but that alone didn't help me too much. This is a huge help, I'm determined to try. Although I don't subscribe to the idea some people have that authentic is the only way to enjoy things, as how else does any culture evolve. I do however want to experience everything that I can, and do what I can to try things as intended or peoples family / regional recipes and share great food and drink with people x Also I love Middle Eats, amazing channel, and where I source most of the ME cuisine, that I don't just beg my arab friends for. 🤐 Thanks again!

[@_GC_2006]

YOO! LOVE FROM INDIA! I'M SO EXCITED FR.

[@alcubierre-drive]

“It’s good vibes” - love that!

[@vishaloza6981]

Omg I was googling masala chai recipes for fun and saw that you just happened to post this only an hour ago, wow what a coincidence! I love masala chai so much been making since I was young after learning by watching my grandmother 😊

[@kamaliwilliams3215]

Great job Morgan! I’ve been drinking chai for years. Can’t wait to try your recipe.

[@margauxb3591]

A café i like makes a chai hot chocolate, equal parts chai concentrate and melted chocolate (plus milk)! Also quite lovely as you say

[@phoenixrising4609]

My absolute favorite! Now that I’ve watched this video, I’m now craving it!

[@Gurpster]

Think you may want to wait for the spices to infuse in boiling water before adding the loose leaf tea.

[@BrainStewification]

Never heard "CTC" pronounced "Sea To Sea" rather than "Sea Tea Sea" (aka just the letters as with most acronyms.) In the tea wholesale business, it was always the latter. Is there somewhere that having the T be pronounced "To" comes from? A regionalism, or something from the Cafe/Coffee business?

[@morgandrinkscoffee]

I’m afraid it’s far more of a Morgan-ism, where the letters blurred together a bit because of how many times I said them

[@a.morbid.intellect]

@@morgandrinkscoffeelmaooo 💀💀

[@Noora11_3]

​@@morgandrinkscoffee❤

[@JessicaMorgani]

I usually do something similar putting 4 to 8 clove teeth in the cup where I'll brew the hot coffee so it falls directly on them and extracts some flavours. Then I make a 50% coffee to like 30 to 40% milk and froth it off course. On top of the drink goes a bit of cinnamon powder. This drink is similar to a negroni with it's complicated flavour, the multiple sources of bitterness and nice smells.

[@arun_kumar0]

1st thing Morgan... spot on with the Masala Chai... you used seed instead of leaves... I and I think all Indians will approve it 😁... you did your research... 2nd 5:10, no you cannot use any other milk... it will taste yak if you try it... and 3rd if you are doing anything Indian, just ditch the measurement... instead use instinct to make your food/chai... if you visit India, and you had some food at someone's house you will never taste the exact same taste in a different house... we never measure, we just feel the ingredient and make the food/chai

[@lovealwaysmom]

With chai in hand, Morgan walks to her usual table, where a paperback book awaits.😊

[@Courterfly]

The thumbnail is beautiful 😍 enjoyed the videos as well, as per usual ☺️☕️🌿

[@monikas2941]

Well done! For summer time I suggest swapping out the cloves for fennel seeds. Cloves are very warming and not suitable for really hot days

[@snospmoht3252]

Ooo...not a fan of cloves but love fennel so I might try that. Thanks

[@CliffLawrence7]

As an Indian who loves masala chai, I'm very impressed to see these recipes. Authentic! Approved! 👌

[@xyzpdq1122]

Can’t imagine how hot it must be for Morgan to have on short sleeves 😜 I wonder if there are nitro cylinders for my Drinkmate…

[@MLE_blue]

I have loved your content for a long time and most especially today got a Judd Nelson fist in the air for the chai spotlight Keep being your wonderful self! ☺️☺️

[@Wazgaga]

Excited to try these recipes! But I’m used to toast/roast the whole spices before crushing them. Would you recommend that?

[@dishadharmraj6986]

I would say don't. In certain situations roasted spices are good. But here I think it might be a little too overpowering

[@morgandrinkscoffee]

Toasting spices can help them be even more aromatic, it’s never a bad idea!

[@cardamomr2199]

This tea is a big part of my morning routine. Thank you so much for the recipe!

[@Jorts417]

I do love my chai with lavender if I can get it. My go to at expensive chain coffee place is to get my chai latte hot, no water, oat milk, and if they have a seasonal syrup to add that. The oat pairs so nicely with the chai that I have to stop myself from drinking it quickly!

[@Grayson.P]

I've already got my own chai recipe (has around 11 different "spices"), and I like it to have a bit of a spicy burn, I am a bit of a "tea snob" but when it comes to chai, I prefer them to be spice-forward. I find Vietnamese Cinnamon is great in it as opposed to the standard available Cinnamon. I also use a mix of long & pink peppercorn for a bit of lingering heat. Edit: I also use just a bit of lavander in the mix 😅. Great video, nonetheless.

[@it-s-a-mystery]

I'm curious if you're willing to share, I like drinks with heat. I usually add a splash of cayenne and quite a bit of ginger in my chai for this reason, I get the feeling I'd love your chai.

[@Grayson.P]

@it-s-a-mystery I don't mind at all: (I nicknamed it "Dragonfire" Chai) (it's not crazy "spicy", but still has a nice burn in the back of the mouth feel) 1 G Pink Peppercorn 1 G kampot (or similar) black Peppercorn 2 long peppercorns 1.5 G cassia buds 1/2 Quill sri lankan Cinnamon 4 G Vietnamese Cinnamon 3 G ginger (fresh or dried) 0.75 G rose pedals 0.75 G lavender 6 Green cardamom pods 0.5 G mace 1.5 G star anise 5 cloves 0.75 G dried orange zest 10 G black tea (assam preferred) ~1 tsp honey 2 cups water 2 cups milk (or alternative) -Grind spices together, and heat in pot of water untill boil (mix to make sure the bottom does not burn) -Once at a boil, remove from heat, cover and let sit 5 minutes. -Pour in milk and bring back to a boil. -add in tea and honey, remove from heat, cover let sit 5 more minutes. -strain into cups and enjoy

[@Grayson.P]

There are some rather specific variations on certain things, the black Peppercorn could be subbed, but things like the vietnamese Cinnamon, and long Peppercorn have specific profiles and lingering heat that I havent elsewhere.

[@it-s-a-mystery]

@@Grayson.P Thanks a ton for taking the time

[@googoogaga7986]

Chai is always one of my safety drinks if I’m going to a new cafe, especially Iced Chai, it helps me to tell if I’ll keep going there in the future, I’m the same with Iced Matcha Lattes, there’s an especially good place in my city I just found and I’m leaving for university soon so I’m sad I won’t be able to get my favourite iced strawberry matcha anymore ;-;

[@rezzy8590]

So, by the way, making a simple syrup with a masala blend similar to this was heavenly. Especially since I could put it into cold milk and also choose the concentration. I'm just spreading the word from my experiments with leftover spices from a recipe that did not work for me. Also, it was nice to know I accidentally chose a CTC tea! I wondered why it looked so instant coffee like.

[@kamo7293]

3:53 very important point. they have different densities, so 1 tsp would have different weights. volumetric measurement is just inferior to weight

[@MMuraseofSandvich]

Interesting. CTC reminds me of gunpowder green tea, and I wonder how a chai version of that might fare...? (without boiling it, obviously)

[@HijabsandAprons]

ooo i've heard some folks using gunpowder green tea to make kashmiri chai (or "noon chai") which is simmered for a longgg time and then a pinch of baking soda is added to react with the polyphenols and turn the tea reddish. then add milk to the strained tea and it turns pink

[@javiervigil2511]

May i offer a suggestion? Do yourself a favor and invest in an induction burner, it can offer more precise temperatures and give you more control.

[@byroboy]

In Australia most cafes either have a reasonable tasting powdered chai or they have a 'wet' chai. Basically what Morgan made but with honey mixed in instead of the sugar. It's packaged that way and they then do the water and milk steps. Very very nice but pricey.

[@lovealwaysmom]

Yummy. That glass has a similar vibe as your backsplash.

[@abefaxe]

thank you for not calling it 'chai tea'...

[@morgandrinkscoffee]

It’s the least I could do

[@terrancenightingale1749]

To me, masala chai is a hug in a cup

[@unknownentity222]

This is really tempting.

[@dolphinamoon]

I love chai tea, I like to add ginger in the winter months and I always substitute the pepper for allspice. Dusting the cup with nutmeg/cinnamon, is common where I live. I like to also mix the milk with honey, probably because that's how I first ever had it. I learned to make it working in a coffee shop for many years. It's my need to calm down, stressed drink. Lol However personally I am scared to order it when out at coffee shops. I'm allergic to coconut, and so many of the premixed versions here have it as an ingredient. Unfortunately a lot of baristas, don't know what is in the premix. It's actually really sad.

[@andrewzach1921]

Thanks for the video Morgan

[@burgers8]

I was just looking this up! How did you know?

[@zachdavenport8509]

Would recommend trying the traditional masala chai, but with evaporated milk

[@subhadramahanta452]

Hehe someone understands the magic of chai and coffee combined!!! 🥺💜

[@monimelie]

Sound's delivious! I newly following this channel and I wonder if yuenyeung as been tried...

[@zacklothamer9533]

Dirty chai is my ABSOLUTE FAVORITE late late summer/ fall drink something about the spices and tea and the way it mixes with the strong espresso just screams fall to me so much more than pumpkin blegh

[@antarapande6857]

i loved your take on this, the only thing i'd change is whole spices instead of ground and fresh ginger you might have to let the spices simmer in the water a little but i think that tastes better and the powders also tend to disturb the smoothness of the chai

[@sayanama]

Measuring while making chai is blasphemy. As Uncle Roger says, use your feeling!!

[@ppok4814]

i Love Morgan Eckroth

[@CathyCawood]

I wanted to make it straight away, so I did (except that I didn't have cardamom or the right kind of tea.) It was still delicious. Thank you!

[@toastynotes]

When the chai is so dirty it makes the counter dirty too

[@subhadramahanta452]

You can even make it solely out of milk... may not be everyone's cup of chai.. but I really like it that way :3

[@lmaochup7686]

Indian approved!

[@finpin2622]

I’m not a coffee fan but I love making nice tasting hot drinks for myself (and cold drinks tbh) so masala chai has been my go to!! I haven’t mastered it at home but this video has been very helpful in pointing me in the right direction. Gotta get better almond milk I think!!

[@Crokto]

it's actually so frickin hard to find a massala Chai recipe in grams. thank you

[@biaroca]

Is today Friday? Have I slipped 4 days to the future?

[@morgandrinkscoffee]

Trying to work on some more bonus videos this summer!

[@sohrab3637]

I'll like the video right now and watch it tomorrow night 👍🏻🤘🏻

[@shazidalmahmud]

Try 'Malai Cha' (in Bangladesh we call it 'Cha') next time. You will love it.

[@phredmanson]

Is it not a concentrate if you are using a 1:1 ratio? Wouldn't you use way less if it was a concentrate?

[@it-s-a-mystery]

Yeah, I was confused when Morgan called it a concentrate and then proceeded to use half the bottle.

[@phredmanson]

@@it-s-a-mystery I guess that is something @drinkdona needs to work on. Because it just seems to be a masala chai mix, not a concentrate

[@ivanheffner2587]

When I make chai I like to sweeten it with honey and use either heavy cream or heavy coconut cream. I really prefer the thicker mouth feel of the higher fat creams and the more rounded sweetness of honey over plain sugar. I would imagine demerara sugar or turbinado would also be better than a plain white sugar.

[@piyusarkar3065]

We don't use cinnamon in anything sweet here in India. Cinnamon is generally what we use for meat based dishes. (I'm not talking in absolutes, there are variations in everything, India is huge) Btw, do try chai with only cardamom. The taste is very mild and soothing. Or lemon black tea Or ginger+pepper black tea Or bay leaf black tea. There's sooo much to try that doesn't need whole pantry of spices. Mixing tea and coffee is such a blasphemy

[@fromisabella]

Tea! Tea! Tea! 🎉🎉🎉

[@lizzieel5488]

I'm Indian and chai is a staple like we have 4-5 cups ( i know it's too much 🙈) but still I'm watching this 😅😅 Just there is no need to continue string 😊 also keep it boiling for some more time it just enhances the taste ❤

[@subhadramahanta452]

Loving your channel even more 🥺💜

[@TheCelestialhealer]

Beautiful presentation .Thank you🙏🏼

[@nsn5564]

Tea *has* to be drunk at a specific temperature - preferably really hot. As it cools, it tastes different. At a certain temperature, the heat along with the spices and milk and sugar reach a very therapeutic and soothing effect.

[@lenaanimitsa1723]

here in spain they sell Chai concentrate called Chy in all specialty coffee shops. it's pretty cool, but not concentrated enough imo

[@SustainableSierra]

Is it just my area or is dirty chai unnecessarily expensive? They use a chai syrup, from the same company as their other latte syrups, then charge you an extra £2 for the espresso. Suddenly your latte that should cost ~£4 is £6. 😔

[@JessicaMorgani]

To sweeten this if needed I recommend a "triple syrup". The educated barfly made a video on it and it's basically. 3 syrups together Sugar syrup Honey syrup Agave syrup It won't overpower the drink with any of it's flavours while bringing a noticeable amount of all 3 to your drink.

[@sandykay178]

grew up drinking chai. yet to have a decent chai in a cafe or any instant type chai. Star anise is another nice spice to use in chai

[@seaborgium919]

I'm planning on making a Chai cake. Like chai flavors... In a cake. (Yes there are recipes but I'm ✨extra✨ and I don't want to just reach for a recipe) So this is gonna be nice to get flavor profilws

[@eli_types3031]

We need a separate Morgandrinkstea channel!!

[@Juss169]

HI morgan! on behalf of indians THANK YOU, for saying it right and doing it right. chai ftw

[@spellskreenful]

Basically in all Slavic countries the tie is called "chai")

[@Spiralem]

Technically cream charger is not Nitrogen, but rather Nitrous Oxide or also known as laughing gas.

[@Viddough]

Slightly caramelize the sugar, then do everything you did ✌🏾

[@tazmon122]

option B for nitro chai is more pricey and cumbersome, but works a lot better: repurpose a Guinness draft. it's only about $200 worth of ebay parts, an intro to plumbing afternoon, and a counter you don't mind being destroyed for a perma-install.....but it's worth it.

[@anonymouslyopinionated656]

Just an FYI - Cinamon is not the most traditional spice used. Using it in beverages/deserts is not a very Inidan thing.. and traditional cinamon used in India is quite different from that used outside South Asia

[@AbhishekMishra-gv3bx]

If you don't have all the masalas use just ginger 1.5 times tea leaf, same amount of water and milk give a boil and sugar as u like. Strain and enjoy.

[@cmlinehan]

Looks delicious 🥰

[@pqrstsma2011]

oooh what's that spring-loaded tamp at 11:29 called?

[@it-s-a-mystery]

Prepare yourself for the price shock when you google it, but I'm pretty sure that's the "Force Tamper". It took me a long time to shake the desire for one, but the price is just crazy. I settled for a normcore v3, which basically has the auto leveling and spring resistance without the satisfying pistony plunge of the force.

[@pqrstsma2011]

@@it-s-a-mystery i just googled it, f***ing $200 for that thing.... just.... nope.... i'll stick to the plastic spoon-tamp combo that came along with the machine... i like coffee, but not _thaaat_ much

[@it-s-a-mystery]

@@pqrstsma2011 Check out the tamp I mentioned, it might be more acceptable to you price wise. It's like 20 - 30 bucks I think. (Normcore v3) It's nice just being able to "head empty" tamp and know that the tamp is level no matter what and doing the right amount of pressure every time.

[@Spartan9567]

Should explore this with condensed milk as well.