Non-fat Masala Chai


Umesh Reghuram





Each family (especially in India) has its own variety of spicy and beneficial chai recipes. In this particular recipe I have married successfully (so I've been frequently told) the current awareness of having as much "nonfat" ingredients as possible and the satisfaction that arises from having a full-bodied cup of chai!

NONFAT MASALA CHAI (makes 3 cups)

3 cups of Water (please, not hot!)

1 teaspoon Chai Masala (recipe given below) 2 to 3 teaspoons loose Tea Leaves (or 3 tea-bags) 1/4 cup (or more) Evaporated Skimmed Milk (more information given below) Sugar (or Equal or Nutrasweet) to taste

Place the water and chai masala in a saucepan and put to boil over high heat. Reduce heat to medium low, cover the saucepan and simmer for 5 minutes. Add the tea leaves (or tea bags). Please note that the amount can be varied depending on personal preference. Continue to boil for about 1 more minute. Add the evaporated skimmed milk (directly from the can). Boil once more.

Strain and pour into individual cups or tea kettle. Serve with sugar (or Equal/Nutrasweet) on the side.

Savor it by yourself or enjoy it with good conversation!


DRY CHAI MASALA (makes about 3 tablespoons)

1 black cardamom pod
Seeds from 25 green cardamom pods
4 cloves
1/2 tea spoon fennel seeds (variyali)
1/4 teaspoon black peppercorns
1/4 teaspoon carom seeds (ajwain) - Optional 1 tea spoon dried, ground ginger powder
1 tea spoon ground cinnamon powder

Grind all the ingredients in a spice grinder until fine. Remove into a glass bottle & store in cool, dark place. This blend stays fresh for about 6 months.


Evaporated Skimmed Milk is available in cans in most supermarkets in the dried milk, coffee, sugar section. This is available in several brands, the most popular being 'Carnation' by Nestle Food Company.

Please note that is Nonfat (Vitamins A & D added) evaporated milk and has 100 calories per 1/2 cup serving. Any questions, please call Carnation directly at 1-800-854-8935, Mon-Fri, 8 AM to 4 PM Pacific Time.

Special thanks to Neelam Batra and Sarna Keswani

With metta towards all,

Jagi Umesh