Healthy Living Recipes
Chai is the word for tea in many languages, so when we drink plain tea we are technically drinking chai. Of course, that means the phrase “chai tea” is redundant. What we Westerners refer to as chai is actually masala chai, meaning spiced tea. As with most recipes that are enjoyed in various regions throughout India, there are many versions of masala chai. This recipes uses black tea, milk, and cane sugar, but also works well with a variety of “milks,” sweeteners, and teas. For coffee lovers, a cup of half chai and half coffee might be the perfect combination!
Makes about 4 cups.
2 tablespoons whole cardamom
2 teaspoons whole cloves
2 cinnamon sticks
1 whole star of anise
½ teaspoon whole black peppercorns
1 tablespoon sliced fresh ginger
4 black tea bags
2 cups milk (or substitute soy or almond milk)
2 cups water
1 to 3 tablespoons sweetener of choice
Combine all spices and tie them in a cheesecloth. Using a rolling pin or other heavy utensil, lightly pound the spices to crush them slightly. Place milk, water, and spices, still in the cheesecloth, in a pot and bring to a boil. Reduce heat and let simmer for 15 minutes. Bring water back to a boil, turn off, and add black tea. Let steep for five minutes, then strain. Add sweetener of choice and stir to dissolve. Serve warm, or chill over ice for a cooling treat.
Find more delicious and nutritious recipes in Kripalu Recipes.