Authentic Kadak Masala Chai with Magic Tea Masala & Vietnamese Cassia

What You Will Need

• 1.5 cups Fresh Water
• 1 cup Full-Fat Milk
• 2 tsp Assam CTC Black Tea Leaves
• 1/2 tsp Foodphenic Magic Tea Masala
• Small 1/2-inch piece of Foodphenic Vietnamese Cassia Cinnamon
• 2 tsp Raw Sugar / Desi Khand / Jaggery (Gur) to taste

Brewing Method

1. Water & Cinnamon Infusion: In a stainless steel chai pan, bring water and the small piece of Vietnamese Cassia to a gentle boil for 2 minutes. The water turns light amber and fragrant with natural cinnamaldehyde oils.
2. Add Strong CTC Tea: Add 2 tsp Assam CTC black tea leaves. Let it boil vigorously for 2 minutes until the liquor is dark and concentrated.
3. Pour the Milk: Add full-fat milk and bring the chai to its first majestic rise (ubaal).
4. The Magic Masala Bloom: Right after the first boil, sprinkle in 1/2 tsp of Foodphenic Magic Tea Masala. Lower the heat and simmer on low for 3-4 minutes, swirling the pan periodically so milk fats marry with the cardamom, sonth, and clove oils.
5. Strain & Savor: Strain through a fine mesh strainer into pre-warmed kullads or ceramic mugs. Enjoy with hot rusk or crispy samosas!