Tablescape - Masala Chai and Coconut Ginger Scones

The table is set for my daughter and me to enjoy our afternoon tea.  Today's menu is masala chai and coconut ginger scones.  I set the table with pink linens, candles, and matching plates, cups, and saucers.  If you want to ward off the winter cold and sniffles, I suggest drinking masala chai.  It not only tastes delicious but it is good for the body to fight the common cold.  Look for the recipe for masala chai at the end of the post.


The table is set for two for tea.

Don't you love this cup and saucer?

The cup is waiting to be filled with masala chai.

Masala chai

Masala means "spices" and chai means "tea".

Masala chai pairs perfectly with coconut ginger scones.

Recipe for Masala Chai

Like every recipe in India, everyone has their own favorite blend of spices.  These are commonly used spices. Experiment with different combinations to suit your palate. Tea is a second fiddle in this recipe, where as spices are the first.

Serves 4

• 1-inch cinnamon stick

• 5 - 6 cloves

• 3 - 4 green cardamoms, slightly crushed to open the shells

• 5 - 6 black pepper corns

• 2 slices ginger

• 4 cups water

• ½ cup milk

• 1 tablespoon Indian black tea leaves, unflavored

• sugar or honey to taste

Using a mortar and pestle, slightly crush cinnamon stick, cloves, cardamom and black pepper corns. Transfer spices to a medium saucepan. Stir in ginger, water and milk. Bring it to boil over medium high heat. Reduce heat and simmer for another 2 minutes for all the spices to steep. Add tea leaves and close with the lid. Turn off the heat and let it steep for 3 minutes. Strain tea through a tea strainer or a mesh strainer into tea cups. Serve hot with sugar or honey.

Tomorrow's post: recipe for coconut ginger scones.

For more memorable tablescapes, recipes, and entertaining ideas, please check out my cookbook, Entertaining From an Ethnic Indian Kitchen, at my website komalinunna.com