There’s a Lot More to Masala Chai Than Spiced Milk Tea

Three times a day there is a small pot of masala chai bubbling on my stove, threatening to overflow. Milky foam and spice-filled bubbles rise above the pot’s edges, flecked with black tea granules and just daring me to look away. When I inevitably do, to help my daughter find her shoe or to break up a fight, not two seconds later I’ll hear that unmistakable whoosh and sizzle as chai floods my stovetop and smothers the flame. It mocks me. Chai’s strength knows no bounds.
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There’s a Lot More to Masala Chai Than Spiced Milk Tea

Three times a day there is a small pot of masala chai bubbling on my stove, threatening to overflow. Milky foam and spice-filled bubbles rise above the pot’s edges, flecked with black tea granules and just daring me to look away. When I inevitably do, to help my daughter find her shoe or to break up a fight, not two seconds later I’ll hear that unmistakable whoosh and sizzle as chai floods my stovetop and smothers the flame. It mocks me. Chai’s strength knows no bounds.
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