Masala is coffee or tea brewed with spices, which in India are collectively called "masala".    Masala spices are not just one thing, but a mixture of the following:
   • ground black pepper; 
   • nutmeg; 
   • cinnamon; 
   • carnation; 
   • nutmeg seeds; 
   • black / green cardamom, etc. 
   The last two lines may not appear on the shelves of local stores. But you can find a ready-made mixture that is imported from India (look for some Indian store in your city or order online). 
In addition to these spices, regional variations are widely used that change the taste in any direction. For those who are familiar with the peculiarities of life in India, they understand that for this country the lack of an exact recipe is a common occurrence. Here, everyone cooks as best they can, how they feel, what their mood is like today, and how they do it, given their current financial capabilities. So it's no surprise that there aren't any Michelin-starred restaurants in India (we checked it out with the official Michelin Guide). 
  Spices that are optionally added to masala: 
  • anise; 
  • zira; 
  • cinnamon; 
  • fennel; 
  • ginger root. 
  As you already understand, there is no single recipe for spices, and therefore the taste of the mixture and drink can be virtually any. Even in the tea or coffee with masala itself, you can put not only sugar, but also honey, vanilla and other taste modifiers. The output is a spicy, often spicy drink, in which spices are the main group of taste sensations, and coffee or tea are additional players in the second echelon. 
   Preparation 
  In Indian cuisine, there are no connoisseurs of subtle tastes. Therefore, everything will be sprinkled and soaked with a ton of spices. Rather, the ratio of spices to food will be somewhere around 80/20. or, if you are very lucky — 50/50. And it is also good if you find something without Curry. Tourists joke that there is even water with Curry — so there is a lot of this spice here. 
  Therefore, it was really difficult for us to find a recipe without Curry. Masala, on the other hand, is not much different from Curry, because here at least half of the ingredients match. That tea, that coffee in India prefer to boil for a long, long time until the main ingredient is completely lost in taste and all added flavors are evenly mixed, until the spices completely cover all other tastes and aromas — whether it's tea/coffee or anything else that is prepared in everyday Indian cuisine-meat, fish, vegetables.so don't even try to use special coffee to recreate this recipe. However, since our stomachs are far from the steel stomachs of Hindus, in order to properly prepare Masala Coffee, it is necessary to completely avoid current Indian Standards. So, if it is considered normal to boil coffee with spices for at least half an hour, or even keep it on the fire all day so that it does not cool down, then the recipe for our stomach will be as follows:
   1. Take the finished masala mixture in powder form (1-1. 5 tsp). In its absence, take 1 Stick of cinnamon or ½ spoon of ground cinnamon, 1 star of anise, 1/3 nutmeg (you can grate or take 1/6 tsp powder), 2-3 buds of dried cloves, 4-5 peas of allspice (if ground — then 1/8 tsp) and 4-6 grains of cardamom, which must be crushed with a knife. Alternatively, put all the ingredients in a hand-held coffee grinder and grind. 
   2. Put all the spices in the Turk, pour the milk to half the volume. Cook for 5-7 minutes after boiling. 
   3. Add 3-4 teaspoons of ground coffee under the Turk (size "extra salt" or "dust"), bring to a boil. 
  4. Remove from heat and let cool for 5 minutes. 
  5. Pour into cups. Done!​