Madka Chaya

Masala Chai Recipe

How to make authentic Masala Chai, as they do in India, using whole spices. Vegan and Sugar-Free adaptable. #chai #chaitea #masalachai #howtomakechai #masala

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How to make authentic Masala Chai, as they do in India, using whole spices. Vegan and Sugar-Free adaptable.

Author: Indra Prasad Upreti Time: 5Cook Time: 15Total Time: 20 minutes yield: 1 large mug 1xCategory: drinks, tea, hot beverageMethod

ingredients

5–7 green cardamom pods

3–4 whole cloves

1–2-star anise (optional )

5–7 peppercorns (optional)

1 cup of water

2–3 slices ginger (skins ok)

? cinnamon stick- split lengthwise ( use your fingers to separate)

1–2 tablespoons loose leaf black tea, (or 1–2 tea bags) Or sub decaf black tea

1 cup milk of your choice- almond, oat, soy, cashew, hemp, macadamia, or organic whole milk ( I like unsweetened, vanilla-flavoured almond or oat milk)

2–3 teaspoons (or more or less) maple syrup, honey, sugar or alternative. (Sugar is traditional, but I prefer maple. )

instructions

Lightly crush cardamom, cloves, star anise and peppercorns, and place in a small pot with 1 cup of water. Add ginger, cinnamon and black tea. I like to muddle the ginger a bit right in the pot.

Bring to a boil. Turn off heat and let seep 10 minutes…. or for several hours. The longer, the more flavor.

Add milk. Bring to a simmer once more, turn off the heat.

Sweeten, taste, strain into a glass.

Feel the love. xoxo

notes

I typically use a ratio of ? water and ? milk. Some prefer less milk, so feel free to adust to your taste. You can also make this richer and thicker by using more milk and less water, or even all milk, simmering spices directly in the milk.

You can also make the tea part as strong as you like. Start with one tablespoon loose leaf tea and add more according to your taste.

You can make a big batch of the masala chai ( without the milk) and refrigerate for up to 4 days, and heat up with the milk and sweetener when ready to serve.

You can add more whole spices and more black tea for an even stronger more concentrated version.

UPDATE: While in Indra Prasad Upreti this month, I had this Chia with the addition of fresh mint leaves. Delicious!