Mamta's Kitchen

Masala Cream Tea with Rum

Masala Malai Chai, Rum ke Saath

Mamta Gupta

This is a creamy and boozy adaptation of the traditional, Indian masala chai. You can try making it with different liquors than rum. Serves 6.


  • 1/2 litre water

  • 1/2 litre milk

  • *2 cinnamon sticks of 2-3 inches each (1if very thick sticks), broken up

  • *6-8 cloves

  • *1/2 tbs. green cardamom seeds, ground or crushed

  • *1/2 tsp. freshly grated nutmeg

  • *1/2 tsp. vanilla extract (not essence)

  • *20 gm. sugar (about 5 tsp.)

  • *2 tbsp. honey

  • 3-4 tea bags of choice

  • 1 tbsp. rum per serving

  • 1 tbsp. whipped cream per serving. You can use softened vanilla ice-cream instead, but that is not as nice as cream. You can also use beaten 'Malai'.


  1. Bring water and milk mix to boil.

  2. Add ingredients marked with *, cover and simmer for 5-6 minutes.

  3. Add tea bags, bring to boil and turn heat off.

  4. Add rum, strain into mugs/cups.

  5. Top with whipped cream and serve hot.

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