International Tea Day 2024: Masala Chai And Snacks Recipes To Try On This Day

Whether you crave the soothing warmth of traditional spices or the exotic flair of unique ingredients, these innovative chai recipes offer a refreshing twist to your usual tea routine.

Masala Chai And Snacks Recipes To Try On This Day

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International Tea Day 2024: This day is celebrated on May 21st all over the world to increase public knowledge of the beverage's health advantages. For all the chai enthusiasts out there, here's a delightful collection of off-beat tea recipes that are bound to tantalize your taste buds. Whether you crave the soothing warmth of traditional spices or the exotic flair of unique ingredients, these innovative chai recipes offer a refreshing twist to your usual tea routine. From the vibrant hues of Golden Turmeric Chai to the indulgent richness of Caramel Latte Chai, the earthy warmth of Daalchini Spice Chai, the luxurious aroma of Kesar Masala Chai, and the zesty freshness of Classic Lemon Grass Chai, each cup promises a unique and memorable experience. 

Also, what is a cup of chai without some lip-smacking snacks? Here are some recipes shared by chefs so that you can make the most of this day

TEA RECIPES TO TRY ON THIS DAY

1. Golden Turmeric Chai (By Chef Mukesh Kumar, The Ashok)

Ingredients:

• 3-4 cinnamon sticks (2-3 inches each)
• 1-2 inches fresh ginger, peeled and sliced
• 10 whole cloves
• Freshly cracked pepper
• 4 cups water
• 4 black tea bags
• 1/2 tsp vanilla extract
• 1 Tbsp. ground turmeric
• 1/4 cup honey
• 4 cups milk

Method:

• Place cinnamon sticks, sliced ginger, cloves, cracked pepper, and water in a medium saucepot.
• Cover and bring to a boil over high heat.
• Reduce heat to low and simmer for five minutes.
• Turn off the heat, add black tea bags, cover, and let steep for 4-5 minutes.
• Strain the tea into a bowl using a fine mesh strainer or colander.
• Whisk in vanilla, honey, and turmeric.
• Taste and adjust sweetness or spices as needed.
• Refrigerate the Golden Chai tea mix for up to a few days.
• Heat 8oz. of milk (using a stovetop, microwave, or steamer).
• Stir the Golden Chai tea mix and combine 8oz. of it with the hot milk.
• Serve hot

2. Caramel Latte Chai (By Chef Mukesh Kumar, The Ashok)

Ingredients:

• 3-1/2 cups water
• 1-1/2 cups whole milk
• 10 chai-flavored black tea bags
• 1/3 cup caramel flavoring syrup
• Sweetened whipped cream and hot caramel ice cream topping (optional)

Method:

• Steam the milk in a microwave or on the stovetop until steaming hot (not boiling).
• Dip the chai tea bags in the hot milk and let steep for about 5 minutes.
• Remove the tea bags and stir in the caramel syrup.
• Whisk the tea mixture or use a milk frother if you prefer a foamy top.
• Optionally, garnish with sweetened whipped cream and hot caramel ice cream topping. Enjoy!

3. Daalchini Spice Chai (By Chef Mukesh Kumar, The Ashok)

Ingredients:

• 2 cups water
• 1 cup milk
• 2-3 teaspoons black tea leaves
• 2-3 cinnamon sticks
• 1 tablespoon jaggery (optional for sweetness)

Method:

• Boil water with cinnamon sticks.
• Add tea leaves, simmer, add milk, and bring to a boil.
• Strain the mixture.
• Add jaggery if desired.
• Enjoy the warm, spiced goodness.

 

Image Source: Special Arrangement

4. Kesar Masala Chai 

Ingredients:

• 1 & ½ tsp tea powder
• 10 strands saffron, soaked in milk/water
• ½ tsp crushed ginger
• 1 cardamom
• ¼ tsp chai masala
• ¾ cup water
• 1 tsp sugar

Method:

• Boil water in a pan and add tea powder. Boil for one minute.
• Add soaked saffron, crushed ginger, cardamom, chai masala, and sugar.
• Simmer for 3 minutes.
• Filter through a metal strainer.
• Heat serving cups with hot water, then discard the water.
• Serve the tea in the preheated cups. 

 

Image Source: Special Arrangement

5. Classic Lemon Grass Chai

Ingredients:

• 1/2 cup whole milk
• 1/2 cup water
• 2 tsp sugar or sweetener of choice (to taste)
• 1 heaping tsp tea leaves
• 1/2 tsp chai masala
• 3 thin slices of ginger root (1-2 mm each)
• 5 mint leaves, gently bruised
• 4-5 inches of bright green end of lemongrass, cut into 1-inch pieces or 3 thin slices of root end of lemongrass

Method:

• Combine all ingredients in a saucepan and bring to a boil.
• Turn off the heat and stir down when it boils.
• Watch the pot carefully as it can easily boil over.
• Return to a boil one more time.
• Turn off the heat and allow too steep for 3-5 minutes. Strain and serve.

SNACKS TO PAIR WITH YOUR CUP OF TEA

1. Stuffed Mirchi Bajji (By Chef Ravindra Singh, SkyDeck By Sherlock's)

Ingredients:

For Batter:

• ½ Cup Gram Flour Besan
• ¼ Cup Rice Flour
• ¼ Cup + 2 Tablespoons Water
• ½ -1 Teaspoon Salt
• ½ Teaspoon Red Chilli Powder
• ½ Teaspoon Chaat Masala
• A Pinch Hing Asafoetida

For Filling:

• 2 medium-sized potatoes 
• 2 Tablespoons Oil
• ½ Teaspoon Cumin Seeds
• 1 Teaspoon grated Ginger
• 1 Teaspoon finely chopped Green Chilli
• 1 Pinch Hing Asafoetida
• ¼ Teaspoon Turmeric Powder
• 1 Teaspoon Red Chilli Powder
• 1 Teaspoon Chaat Masala
• Chilli 500gms

Method:

• Blend the batter well to ensure there are no lumps.
• Boil the potatoes, mash well and add all ingredients and mix well. 
• Slit the Green Chilli, take out the seeds and fill with the potato filling made, Dip into the batter and wait until the batter turns a shade of golden brown.  

2. Jalapenos On Cream Cheese Sticks (By Chef Roshni Sood, Poach Kolkata)

Ingredients:

• 1 cup cream Cheese
• 10-15 jalapeños finely chopped
• 1/2 cup Amul cheese 
• 1/2 cup mozzarella cheese grated 
• Salt to taste
• Pepper to taste
• 2 cups Panko crumbs
• 5tbsp corn flour 
• Oil for frying

Method:

• In a bowl mix together the assorted cheese, jalapeño Salt pepper and set aside.
• Make a corn flour slurry by adding water to the corn flour.
• Roll the cheese mixture into the desired shape and freeze for about 30 mins.
• Dip the cheese mix into the slurry and then crumb with the Panko.
• Repeat this process 3 more times and freeze for 30 mins more.
• Heat your oil and begin to fry the cheese sticks until light golden brown.
• Serve hot with your favourite dips.