Masala Chai (Stovetop AND InstantPot Versions)

Over the years I have experimented with how to make a great Masala Chai, and I would like to share the secret of great chai with you.

1. Simmering the with whole milk, not just water.

2. Adding some fresh slices of ginger root.

As stated so well in The Hathi Cooks - Best Chai Ever link (which you should read as well), the aromatic compounds in the Masala Chai spices dissolve more effectively in fat, hence the use of whole milk.

Enjoy this Masala Chai recipe.  Especially good on cold, rainy days!!

Ingredients (Serves 4 generously.  You'll want some left over anyway.)

3 cups water
3 cups whole milk (3.25% milk fat)
3 Tbsp Jaron's Masala Chai Blend  (click this link to see the recipe)
4 Tbsp sugar
1 inch of ginger root, cut into 1/8-inch slices (approximately)

Stovetop Method:
1. Add the water and milk to a pot and bring it to a boil, then immediately reduce heat to a low-simmer.
2. Add the Masala Chai blend, sugar, and ginger root.
3. Simmer for 5 to 7 minutes, depending on desired strength.

InstantPot Method:
This method is now my preferred method because I don't need to monitor anything or worry about milk boiling over.  You might want to use less Masala Chai Blend (2 Tbsp instead of 3 Tbsp) because of the efficient flavour extraction this method provides.
1. Fill the InstantPot with a small (~1cm) level of water - enough to generate steam.
2. Put a small pot (an "insert" having no handles) into the Instant Pot.
3. Into this insert, add the water, milk, Masala Chai blend, sugar, and ginger root.
4. Close the InstantPot (set to 'seal') and Steam on High Pressure for 4 minutes.  Once complete, let steam depressurize naturally (approax 20 minutes).
5. With oven mitts, carefully lift the insert out of the InstantPot, and pour it through a strainer into a teapot to serve.