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.

Jim

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."

I use the Lakmi. It could be used as a pepper spray. I like the
powder form over mix your own and boil down. I was in an Indian
restaurant recently where they made their own Mango achar. Better than
anything commercially. Their unsweetened Chai was bland. You added
your own artificial sweetener. Bizarre. I like chai with spicy
foods.

Jim

http://groups.google.com/group/rec.f...a6fbafaf04111#
On Apr 12, 1:02 pm, (Scott Dorsey) wrote:
> Space Cowboy > wrote:
> >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.
>
> Are you using the Laksmi masala? It is very heavy on the black pepper.
>
....
> 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

In article >,
Space Cowboy > wrote:
>I use the Lakmi. It could be used as a pepper spray. I like the
>powder form over mix your own and boil down. I was in an Indian
>restaurant recently where they made their own Mango achar. Better than
>anything commercially. Their unsweetened Chai was bland. You added
>your own artificial sweetener. Bizarre. I like chai with spicy
>foods.

Try the "Khazana" brand, then. A tiny amount of pepper, but mostly ginger
and cinnamon. My package says, "Green Bowl Foods PVT, Mumbai" and gives
an address of greenbowlfoods at gmail.com.

Personally I like way more clove than this in masala tea, but I like this
mix in pound cakes.
--scott

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

Our well stocked Indian stores by distributors have dried up. They
have been replaced by moms and pops who stock whatever is sent from
somebody they know in India. Also well stocked Middle East stores
have popped up. Ill keep an eye out for the Khazana brand. The last
time I looked all I saw was Lakmi. I now make my chai with soy milk.
It adds a creaminess.

Jim

On May 6, 8:32 am, (Scott Dorsey) wrote:
> In article >,
> Space Cowboy > wrote:
>
> >I use the Lakmi. It could be used as a pepper spray. I like the
> >powder form over mix your own and boil down. I was in an Indian
> >restaurant recently where they made their own Mango achar. Better than
> >anything commercially. Their unsweetened Chai was bland. You added
> >your own artificial sweetener. Bizarre. I like chai with spicy
> >foods.
>
> Try the "Khazana" brand, then. A tiny amount of pepper, but mostly ginger
> and cinnamon. My package says, "Green Bowl Foods PVT, Mumbai" and gives
> an address of greenbowlfoods at gmail.com.
>
> Personally I like way more clove than this in masala tea, but I like this
> mix in pound cakes.
> --scott
>
> --
> "C'est un Nagra. C'est suisse, et tres, tres precis."

chai is a combination of spices which are ground and boiled then tea is added to the mixture to steep.You would have to drink three cups of chai tea to achieve the same amount of caffeine you get in a single cup of coffee.Its a very strong Chai tea black pepper.