Bulk masala chai

One cool thing about chai is that it's easy to scale up: I make 2 servings every morning (for Shruti and I), and the wonderful staff at the Crowne Plaza Hotel made 300+ servings for our wedding. The method is virtually the same regardless of the number of servings.

Hence, when our lab had our annual retreat last week, it was pretty simple to make 20 servings of chai to caffeinate the lab and spur some creative scientific discussions. Note that the ingredient list here scales up directly from the basic masala chai recipe.

Basic Masala Chai (twenty 12 oz servings)

Ingredients

• 1 gallon water
• ~ 10 tsp Chai masala (~3 tbs)
• 20 tsp loose black tea (~7 tbs)
• ~ 3" fresh ginger, finely chopped
• 1 gallon milk
• ~40 tsp sugar (~4/5 cup)

Technique

1. In a large pot, bring the water to a boil Note that this will take a long time for so much water!
2. Add masala, tea, and ginger to boiling water, reduce heat to a simmer, and steep 5-6 minutes



3. Add milk, raise heat, and return to a boil, stirring occasionally Note that this mixture will take about 10 minutes to boil on high heat



4. Add ~2tsp sugar to each 12 oz mugs
5. Strain tea into mug (discard used tea and masala), and stir to dissolve sugar
6. Let the chai cool for ~5 min and enjoy!

Note that here I use freshly chopped ginger, which adds spicy warmth and aroma to the chai. Freshly chopped ginger is not essential (especially when using ginger powder in the masala), but I highly recommend it, no matter how many servings you are making (add ~1/4" fresh ginger per 12 oz serving).

Although straining 2 gallons can be cumbersome, to say the least, it is doable with a simple mug strainer. There must be more elegant solutions out there; I'd love to hear them! I thought this recipe turned out pretty well, but I'll let the guinea pigs in the lab chime in.