Recipes Drinks Tea Masala Chai with Green Tea Be the first to rate & review! Though masala chai is more commonly made with just black tea, blogger and cookbook author Hetal Vasavada adds green tea to give a nice earthiness to her version of the drink. Sourcing the proper tea is important for the best results; look for Wagh Bhakri brand or Typhoo Tea at your local South Asian grocer or online. Simmering the dry tea in a small amount of water allows it to fully infuse the scalded milk, which has subtle caramel notes. By Hetal Vasavada Hetal Vasavada Instagram Website Hetal Vasavada is a cookbook author, blogger, and bakery owner who is an expert baker and is known for creating dishes with a unique combination of both her Indian and American backgrounds. She has a degree in biochemistry and uses her scientific background to create recipes.Experience: Hetal Vasavada is a cookbook author, baker, and blogger. Her first cookbook, Milk and Cardamom, was about Indian-inspired desserts. The cookbook was listed as one of 2019's best cookbooks by the San Francisco Chronicle and The Washington Post. Her recipes have been featured in The New York Times, Buzzfeed, Food & Wine, Bon Appetit, and more.Hetal owns and runs an online pop-up bakery, Milk and Cardamom Sweets. She also works as a recipe developer, food photographer, and social media consultant. In addition, she runs a popular blog and Instagram account where she shares her Indian-inspired desserts and Gujarati dishes. Food & Wine's Editorial Guidelines Updated on November 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andria Lo Total Time: 10 mins Yield: 2 Ingredients 1/3 cup water 2 tablespoons CTC (crush, tear, curl) loose-leaf black tea (such as Wagh Bakri CTC Leaf Tea) 1 tablespoon granulated sugar, plus more to taste 2 1/2 teaspoon loose-leaf green tea (such as Numi Gunpowder Green) 1 teaspoon freshly ground cardamom (such as Diaspora Co. Baraka Cardamom) 4 whole cloves 2 whole star anise (such as Burlap & Barrel True Star Anise) 1 (1/2-inch) piece unpeeled fresh ginger, smashed 2 cups whole milk Directions Combine 1/3 cup water, black tea, sugar, and green tea in a small saucepan, and bring to a boil over medium-high. Stir in cardamom, cloves, star anise, and ginger. Boil, stirring often, until water is almost completely evaporated, about 1 minute. Stir in milk. Cook over medium-high, stirring occasionally, until milk boils and rises up sides of pan. Remove from heat just before it boils over. Let mixture completely shrink back down in pan, about 15 seconds. Repeat step 2 twice. Pour mixture through a fine wire-mesh strainer evenly into 2 heatproof serving glasses; discard solids. Add additional sugar to taste. Serve hot. Rate it Print