Space Cowboy > wrote:
>Occasionally Ill pull out my commercial chai tea masala, add it equal
>strength to some oily crusted Assam, and let brew till it looks like
>it is ready to ignite, then mix it half and half with rich texture
>unsweetened soy milk which I first warm by nuking in the mv. The
>taste is similar to what I get in an Indian restaurant minus the
>sweetness. However in my unsweetened concoction I can taste the bite
>of the black pepper which is ameliorated if I use the sweetened soy
>milk version. I cant buy chai tea masala without the black pepper.
>Has anyone seen a commercial version that doesnt have it. I could buy
>the other ingredients and make my own but then something else would be
>out of balance. I like the commercial powder form because it brews
>instantly. If I cut back on the tea masala then it doesnt taste like
>the restaurant version. My wife used her Christmas Starbucks gift
>card for their latte chai tea which she ordered with soy milk.
>Walgreens has a special dispenser for chai tea. Not bad on a winter
>day if you really like it sweet.

Are you using the Laksmi masala? It is very heavy on the black pepper.

In India, you can go into a tea shop and they will mix a masala for you
on the spot and send you home with a little bag. I don't think there is
any real substitute for doing it yourself or having someone at a tea shop
do it for you because there is such a range of tastes.

I personally like masala tea made with black cardamom, ginger, and a lot
of clove dominant. Green cardamom is a lot more common. Ask the folks at
the Indian restaurant if they use a commercial masala or make their own,
and if they make their own ask for some.
--scott

--
"C'est un Nagra. C'est suisse, et tres, tres precis."