Chai is the Indian word for tea. Traditional Indian "Masala Chai" refers to Indian black tea with milk, sweetener, and a unique blend of freshly ground spices. Spices typically include cinnamon, nutmeg, cardamom, pepper, ginger, cloves, vanilla and other ingredients. The actual recipe varies by family and region throughout India.
Chai is an integral part of life in India. While there is not a formal ceremonial way of preparing chai, it is enjoyed by many families multiple times a day. "Garam Chai", or hot chai, is often served with Indian fried snacks, called samosas or pakoras.
At nearly every train stop in India, vendors (called Chaiwallahs) sell chai in wide-brimmed fired clay cups (called kullarhs) that are thrown out the window after use.
Mix 1 can sweetened condensed milk with 1 level tablespoon TeaSource Chai Spice Blend in a small container until spices are evenly dispersed.
Put mixture in the refrigerator overnight.
Measure 1 rounded teaspoon of Assam for each 8 oz. cup (ex. For a 4 cup pot, use 4 rounded teaspoons).
Steep tea leaves in boiling water for 2-4 minutes. Remove tea leaves.
Mix 1-2 tablespoons of Chai "Goop" for each 8 oz. cup of Breakfast Assam made.
*for a decaffeinated version, substitute Rooibos for black tea