Authentic Masala Chai
This masala chai concentrate recipe uses traditional Indian spices to create a spicy, creamy treat that blows any store-bought version out of the water.
Servings 8 servings
Calories 45kcal
Cost $5
Ingredients
- 8 tsps. rooibos tea (or use black tea)
- 15 allspice berries
- 12 black peppercorns
- 8 whole cloves
- 5 green cardamom pods
- 4 cinnamon sticks
- 1 star anise
- 1 inch fresh ginger peeled and grated
- 1 vanilla bean
- 5 cups filtered water
- 1/2 cup coconut sugar or 1/4 cup raw honey, if desired, to taste
Instructions
- Crack the allspice, peppercorns, cloves, cardamom and anise with the back of a large knife.
- Toast the spices in a dry skillet or on a baking sheet for about 5 minutes, or until very fragrant.
- Place the toasted spices plus all the remaining ingredients, including the tea, into a small muslin bag or cheesecloth tied up. Or add loose and be prepared to strain the tea later.
- Boil the purified water. Add the spice/tea mixture, ginger, cinnamon sticks and vanilla. Turn the burner down to a simmer. Simmer uncovered for 20 minutes until reduced by about one cup.
- Remove the muslin bag/cheesecloth or strain the tea through a fine mesh strainer.
- Stir in the sugar or honey until completely dissolved.
- Makes about one quart. The concentrate will stay fresh in the fridge for up to one week.
- When ready to drink, gently simmer one part chai concentrate with one part organic whole milk, full-fat nut milk or full-fat coconut milk until hot.
Nutrition
Calories: 45kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 22mg | Fiber: 1g | Sugar: 7g | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.4mg