MASALA CHAI RECIPE

Make authentic Masala Chai, as they do in India, using whole spices. In India masala means spice, and chai means tea. Spiced Tea, easy right?!

INGREDIENTS: Vegan and Sugar-Free adaptable.

Black tea – Assam, Darjeeling is often used in India.
Spices – Fresh ginger, cardamom pods, cinnamon, cloves, peppercorns and star anise are the most common ones.
Milk – whole milk in India as cows are sacred! You can replace with Almond or Oat Milk
Sweetener (Jaggery as used in India or cane sugar, Honey or Maple Syrup)

Lightly crush the whole spices before tossing into a pot of water with the black tea.

Bring one cup of water with the spices and loose tea, just to a boil- then turn off the heat and let steep for 10 minutes. Boiling the tea will make it bitter, so just bring it to a boil.

Once it steeps, add the milk.

If you like a rich masala chai- add one full cup of milk. If you like a thinner chai, you can do 1/2 cup milk, 1/2 cup water. Bring the milk and tea just to a boil again, then add the sweetener.

Strain and serve.

HEALTH PROPERTIES: Cloves and ginger in masala chai have anti-inflammatory properties as well as help with digestion. Cinnamon and clove together are said to boost immunity. Cardamom has anti-oxidizing properties and black tea will give you a little boost of energy in the early afternoon with the caffeine but is not as strong as coffee.