How to use tea masala: 6 easy ways

Tea masala is a ground blend of warm spices for chai. It usually has ginger, cardamom and cinnamon, and often cloves and pepper. It smells sweet and spicy, tastes warm and rounded, and turns a plain pot of milk tea into the kind people stop for.

How much to use

Use half a teaspoon for a pot of chai that makes two to three cups. For one big mug, a quarter teaspoon is enough. Add it with the tea leaves, then let it simmer for a minute or two before you strain.

Ways to use it

1. Kenyan chai. Boil water, add tea leaves and the masala, pour in the milk, and simmer until the colour is deep. Strain and sweeten.
2. Black spiced tea. Steep half a teaspoon in a cup of boiling water with a slice of lemon and a little honey.
3. Iced masala tea. Brew a strong pot, cool it, pour over ice and add a splash of milk or lemon.
4. Uji and porridge. Stir a pinch into the porridge near the end for a warm, spiced taste.
5. Mandazi and cakes. Add half a teaspoon to the dough or cake batter in place of cardamom or cinnamon.
6. Warm milk. Stir a quarter teaspoon into hot milk with a little sugar before bed.

Keeping it fresh

Keep the pack tightly closed in a cool, dry cupboard. Do not hold the jar over the steaming pot, because damp makes ground spices clump. The smell is best in the first few months, and it is still good for about a year.

Which pack to choose

The 50g pack suits a family that drinks chai every morning, and it lasts weeks. Choose the 100g pack if you serve chai to guests, at an office or at a stall.

Next step: Add it to your order in the shop, or ask Glow on WhatsApp which pack suits you.