Thai Masala
Beverages • Thai
Description
Note that the sequence of actions in the classic masala recipe has also undergone changes. Experts in Tibetan and Indian cuisines have passed down the correct order. First, the spices are boiled, then the roots (ginger or galangal). After 10 minutes of boiling the spices, milk and sugar are added, followed by a little more boiling; then tea is added off the heat.
Ingredients
- Water 25 fl oz
- Milk 10 fl oz
- Cardamom 3 pieces
- Nutmeg 1 piece
- Ground clove 5 pieces
- Desiccated coconut 0 oz
- Raw cane sugar 0 oz
- Galangal 1 piece
- Cinnamon 2 pieces
- Fennel 0 oz
- Lemongrass 0 oz
Step-by-Step Guide
Step 1
Boil the water, and when it reaches a boil, add the spices: cloves (you can crush the tops of 5 with your fingers, discarding the stems), a couple of cinnamon sticks, fennel seeds, cardamom, and nutmeg (you can use it whole or ground). Boil for 10 minutes.
Step 2
After 5 minutes of boiling the spices, add the lemongrass.
Step 3
While the spices are boiling, slice a piece of galangal and add it to the water after 10 minutes of boiling.
Step 4
After 3 minutes, add the milk, dried coconut milk, sugar, and boil for another 5 minutes. Then turn off the heat.
Step 5
Add tea (preferably Indian varieties like Darjeeling or Assam) — let it steep for about three minutes and serve.
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