Bangladeshi tea with milk?? What are ways this is done??

Answer 1

There is no fixed recipe or preparation method for chai and many families have their own special versions of the tea. Due to the huge range of possible variations, masala chai can be considered a class of tea rather than a specific kind. But all masala chai has the following four basic components:

Tea: The base tea is usually a strong black tea, such as Assam, so that the various spices and sweeteners do not overpower it. CTC-grade teas are often used, as they infuse quickly and strongly. However, a wide variety of teas can be and are used to make chai. Most chai in India proper is brewed with strong black tea, but Kashmiri chai is brewed with gunpowder tea. Sometimes the drink is prepared with tisanes such as rooibos, and even with the South American beverage yerba mate, though these innovations are entirely Western.
Sweetener: Plain white sugar is sufficient, though unprocessed sugar, molasses, honey, and other sweeteners can be used for various flavors. A surprisingly large quantity of sugar is required to bring out the flavor of the spices; one recipe uses three tablespoons of sugar in 3.5 cups of chai.
Milk: or other such creamers. Usually, whole milk is used for its richness, but any milkfat concentration will do. Soy milk offers a good alternative

Answer 2

Perfect INDIAN MASALA CHAI

Ingredients

5 cardamom pods, slightly crushed
1/2 stick cinnamom
1 small piece of ginger (1/2 inch)
2 teabags (black tea)
4 tablespoons sugar
Milk

Instructions

1. Put about 7 cups water into a large pan, add the cardamom, ginger & cinnamom and bring to the boil.
2. Once boiling, add the teabags and sugar.
3. Add enough milk to turn a milky tea-colour.
4. Bring to the boil again and before it bubbles over, take off the heat.
5. Pour through a strainer into cups.

Answer 3

Thought masala chai was Indian....!!!