Cozy Up with This Pandan Masala Chai Recipe

Pandan Masala Chai is a spiced milk tea that seamlessly blends the aromatic notes of pandan and lemongrass. Through the traditional pulling method of masala chai, this beverage attains a frothy texture and enticing fragrance, radiating a sense of soothing warmth and comfort with every sip.

This recipe comes together quickly, in around 15 minutes, using just a few simple ingredients. You’ll find it easy to prepare this delicious beverage.

Lately, our afternoons have been filled with cozy tea time, complete with cookies, biscuits, and homemade Pandan Masala Chai.

This comforting beverage has become a regular part of my morning tea ritual, welcoming the new day and providing a hug-like warmth in a cup.

Our blog post will cover a quick history lesson in masala chai as well as helpful cooking tips!

If you love pandan, try our recipes for Pandan Rice Krispies and Pandan Taho!

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Table of Contents

A Brief History and Culture of Masala Chai

Masala chai, which translates to “mixed spices” and “tea” in Hindu, is a black tea and milk beverage infused with an aromatic blend of spices.

Originating as an Ayurvedic tonic crafted from boiled spices and herbs thousands of years ago, masala chai gained widespread popularity among the masses in the early 1900s.

Its complex history includes its rise as a symbol of resistance during the British colonial era and their takeover of the Indian tea industry.

Today, masala chai is a beloved beverage embraced by Indians, South Asians, and people around the world. Its influence is spread throughout the world, including the Malaysian teh tarik and the American chai latte. It’s an important cultural tradition with unique family recipes that are passed down through generations.

Throughout history, masala chai is a comforting drink that has provided solace during difficult times and brought loved ones together over tea time.

Sadly, masala chai is often subject to cultural appropriation, where companies claim credit for the drink or aim to profit from it without recognizing its cultural heritage. In America, some concerning signs include labeling it as “chai tea,” diluting the spices, or marketing products that claim to make chai “better.”

As AAPI food bloggers, we’ve witnessed this with many cherished cultural foods, like boba, matcha, and ube. When you enjoy a cup of masala chai, we hope you’ll appreciate its rich history and the warmth and comfort it has provided and will provide for generations.

Our Inspiration behind Pandan Masala Chai

I have fond memories of sipping warm chai with a friend on a picturesque autumn day in Portland. I cherish the wonderful time we spent catching up, and that first sip of the aromatic, comforting chai, accompanied by the crunch of fall leaves underfoot.

We had visited Pip’s Donuts and Chai, the local cafe that serves a selection of homemade chai and freshly-made mini donuts. Their beverages were secret family recipes for classic masala chai as well as some creatively delicious versions.

We have a lot of Southeast Asian ingredients in our pantry for cooking, so I was eager to find ways to use the spices and pandan. Feeling nostalgic about my Portland visit, I decided to try my hand at making it myself.

Though I’ve enjoyed countless cups of chai over the years, I had never attempted to prepare it before. For this recipe, I immersed myself in learning – reading, practicing, and watching videos of skilled chaiwallahs, or street food vendors who specialize in tea.

Since I frequently prepare boba and milk tea, I always have a supply of Ceylon black tea on hand.

Ceylon black tea, which originates from Sri Lanka, is a common choice for boba drink recipes. It’s a reliable, affordable black tea, so we’ll be using it in this Pandan Masala Chai recipe as well.

Tips on Making Masala Chai

• Selecting Your Ingredients – When making masala chai, there are many factors to consider, such as the ingredients and their preparation.
  
  The use of fresh versus dried ingredients, the type of tea and milk, and whether the spices are crushed or powdered can all impact the flavor and outcome.
  
  To achieve your desired taste, follow your preferences and use the ingredients that are available to you.
  
  If you’re uncertain about elements like what type of milk to use, consider preparing the recipe multiple times to explore and discover what you enjoy most.

• Use the Double Boiling Method – This double boiling method helps to better extract the flavors and meld them together, compared to boiling everything all at once.
  
  First, we steep the tea and spices in water for the initial boil. Then, we add the milk and bring it to a second boil.

• How to Pull Chai – Pulling chai is a technique that involves pouring the beverage back and forth between two vessels at a tall pour height.
  
  By pouring the chai from a high position, air is introduced, which helps develop the flavor and create a frothy, silky texture. This also cools down the drink for consumption.
  
  There are two common methods for pulling chai: using a ladle to pour back into the pot, or taking a single serving and pouring it between two cups or pitchers from a great distance. Both techniques work fantastically and are equally easy to execute.
  
  To achieve the best results, select a cup or ladle that can hold a substantial amount of chai and can pour smoothly without spilling down the sides, then pull the chai as far as possible.

Equipment

• Our Place Mini Pot
• tea strainer
• ladle
• mortar and pestle

Ingredients

• 3 pandan leaves – notes of vanilla, flowers, sweet grass
• 8 pieces green cardamom – notes of citrus, mint, black pepper, and pine
• 1 star anise – notes of sweet licorice
• 6 pieces cloves – warm, bitter, and astringent
• 2 stalks lemongrass – notes of ginger, citrus, and herbaceous
• 2 cups water
• 4 teabags Ceylon black tea plus 2 for stronger tea; for a more traditional flavor, use Assam or Darjeeling
• 2 cups milk oat milk, soy milk, whole milk, 2%
• 1 tbsp sugar to taste

Recipe

1. Crush the cardamom, cloves, and lemongrass.

2. Trim the ends of the pandan leaves and tie them into a knot.

3. In a saucepan, add pandan, spices, lemongrass, and water. Bring to a boil.

4. Once boiling, reduce heat to a simmer. Add black tea and brew for 2-3 minutes. Remove the tea bags once brewed.

5. Add milk and bring to a boil again.

6. Maintain the pot at a simmer for about 5 minutes, while pulling the chai with a ladle.

7. Add sweetener to taste.
8. Strain the chai and serve hot.

Final Thoughts

Warm spices, fragrant pandan, and fresh lemongrass beautifully come together in a silky, creamy masala chai. Whip it together with ease in under 15 minutes and serve it at tea time with loved ones!

For more yummy beverage recipes, try our Not Too Sweet Mung Bean Milk Tea or Cheese Brûlée Milk Tea!

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References and Further Reading

https://www.epicurious.com/expert-advice/masala-chai-history-recipe-article

https://www.thespruceeats.com/the-history-of-masala-chai-tea-765836

https://www.tradewindsspiceofhawaii.com/blogs/news/herb-spice-paring-guide

https://en.wikipedia.org/wiki/Teh_tarik