Welcome to show me the curry dot com.

I'm Hippel Amon USIA, and today we're going to show you how to make chai masala tea masala.

Yep.

Now this is my mom's air space.

I have to go knock on her door to get the recipe, but teams Ella is You know, this combination spices that we add to t, and it gives us this nice, aromatic, spicy feel to it.

And it's delicious, especially in the winter months.

I don't know about you, but, ah, spicy cup of tea as Where does that may sound?

There some people, It's fabulous.

No, it's actually something that I grew up with, but it's something I acquired a taste for really fast.

A lot of the spices that I use in this masala are good for you anyway.

Throughout the year, and especially during the wintertime, attacked the huts you fight, cools and coughs and keeps you healthy.

Absolutely so it's a very simple recipe and very few ingredients, so let's get started chai masala or tea masala.

Basically, it is a powdered form, so that's something that you just put in a cup of tea, and that's about it.

Mixes in with the warm water milk very fast.

But the original product is all whole spices.

So now you can either use the whole spices, grind them down yourself or, you know, take a little shortcut and just pick up the round ones and just mix it in yourself and take it from there.

So we're gonna show you some of the whole products and, uh, and you condemn side which way you want to go.

So we're gonna be using a lychee or cardamom seeds.

And this is about 2.5 tablespoons off seats, and our next ingredient is dry ginger.

Now, this is probably the only one ingredient entire in this entire recipe that is probably best to buy it in the powdered form because I don't know many places that sell whole dry ginger, so you may find it somewhere, but it's just more convenient to do that.

And we have about five tablespoons of ground ginger powder here.

So one of the things that gives it that kick the thymus allies the black pepper.

So we're using about four tablespoons off whole black peppercorns.

But the choice is yours.

You can scale up a little bit more our skill down, really.

Next we have cinnamon.

Now here is a cinnamon powder that we have.

We're choosing to use the pre ground one, because again, cinnamon is one of those things that is really hard to grind unless you have a really good coffee grinder or spice grinder.

But in its whole form, it's like this, and you can use this, but we're using one teaspoon of cinnamon powder.

The next ingredient that goes in is close.

We've got the whole forms over here and basically need ground.

About half a teaspoon of that, and our final ingredient is not make.

This is not Meghan.

It's whole form.

And here's nutmeg powdered form.

So the one thing about nutmeg when you buy the powdered form is it's one of those spices that loses its flavor and intensity really fast after it's been ground.

So your best bet is to keep it in the whole form and grind it as you need it.

But again, it is available in the ground for me if you need it, and we're gonna use 3/4 of a teaspoon of nutmeg powder.

So what you gonna do next?

Says we gotta spice grinder.

You gonna put all the stuff that is not ground into this and just grind it and make it into a powder?

My daughter.

And it has to be really, really fine because it needs to mix in with the tea.

Really well, So this is all ground, That's what.

So what we did was we ground the whole spices first made sure there fine powder and then the ingredients that I already find powder.

We just mixed it in and just gave it one quick world and so that everything Nixon mixes and well, and here it is.

So this is what it looks like.

Very, very fine powder.

And it's approximately 3/4 of a cup.

So that's how much it makes.

You can't believe how wonderful a smalls here is.

Just young, yummy smell.

But, uh, this is a pretty intense powder, so you would probably use about 1/4 teaspoon, which is so much park cup of tea, and it's all to taste.

So if you want it really intense and really spicy and flavorful, go and add more.

That's okay.

And if you want to scale it down, that's okay.

TV And so it's up to you anytime.

Fresh ground spices.

We can't stress that enough.

It's just amazing.

Now, this is a small quantity, even though it looks like a lot of this is a small quantity that we've made My mom, on the other hand, she makes it for the whole village, so but her recipe is in wait warm, and it's for a big batch of it.

So if you need to make a big batch of it, we're gonna provide that weight measurement on the website.

So check that out Well, so we'll have the weight one as well as the the teaspoon or tablespoon one that he actually showed on in this particular video.

So what we're gonna do is we're gonna take a clean glass jar and to make sure it's dry and it's absolutely clean, we're gonna put this in.

It does not need to go into the refrigerator.

You could keep it in your cabinet and distorted and just use a doper time.

You should last quite a while now.

Absolutely, honestly, really ferocious.

And the other thing I wanted to mention, I know a lot of people don't drink tea, and I know a lot of people don't give kids T because of the caffeine content.

But when I was little and feeling under the weather or during the winter months, even when I'm not feeling under the weather, what my mom would do is should mix equal portions of milk and water and boil it and then add this masala into it.

So it's completely caffeine free.

Of course, that's just milk and water.

It's kind of a little bit lighter and its light on the stomach, and it has this amazing aroma.

And, you know, whatever sniffles or whatever you have each makes you feel so much better after that.

All right, that's another way to use.

I know.

I mean, the cinnamon and accidents, the black pepper.

It'll clear up your gold in your stomach on like great properties over right right there.

So fabulous.