Masala Chai Recipe. From India, With Love.

Chai Cha Chai Chai Cha Cha Chai!! Dreaming of the sights, smells and tastes of India. Such a colourful country, ready to tantalize all the senses. Right now, for me its the rich aroma of cinnamon, the indulgence of creamy dairy mixed with black tea, all topped off with a Chai Wallah serving up a fresh glass of 5 Rupee Masala Chai. Sigh*

“Cardamom has widespread use in traditional medicine. The possibility that this spice contains properties that stop blood cells sticking together and prevents the growth of cancer cells is currently being investigated.”

Some of my most treasured memories of India revolve around a glass of Masala Chai. From dining on roof tops overlooking the Taj Mahal, to long train journey’s with new friends. Masala Chai really is an integral part of Indian culture and cuisine, as it is to any visitors experience of this beautiful country.

Taj Mahal, India

This Recipe Redux challenge was to recreate a healthy, winter warming drink. Masala Chai is something dear to my heart and I thought this the prefect opportunity to share. For an authentic recreation use full fat cows milk, organic is best. Honey is my sweetener of choice, but feel free to use whatever your heart desires.

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5 from 1 vote

Masala Chai Recipe, With Love From India

My favourite homemade Masala Chia recipes inspired by my time spent in India. Fresh spices is a must, as is fresh ginger and a full-fat milk or milk alternative. Sweetened it naturally with honey or maple syrup for a healthy nourishing drink.

Total Time15 mins

Course: Drinks

Cuisine: Indian

Keyword: Chai, Drink

Servings: 4 cups

Ingredients

• 2 cups water
• 1 stick cinnamon
• 4 cardamom pods
• 4 cloves
• 4 inches ginger* fresh (or 1 tsp ground)
• 8 black peppercorns whole
• 2 cups milk or milk alternative organic
• 1 tbsp. honey or to taste
• 2 tbsp loose black tea leaves fair trade

Instructions

• To prepare the spices, break cinnamon stick into small pieces. Next smash cardamom pods open on a cutting board with the flat end of a knife; you will be using the pod shells and the seeds.
• Place the water, cardamom, cloves, ginger and peppercorns in a saucepan and bring to a boil. Once boiling lower the heat and add your milk. Once it returns to a boil remove from heat.
• Add the loose tea and honey. Cover and let sit for 3 minutes or longer if you prefer your chai strong.
• Strain the mixture and compost the remaining tea and spices. Delicious!

Rachel

Rachel Dickens, The Conscious Dietitian, is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University. She strives to provide evidence-based nutrition information with a focus on plant-based nutrition, and share some of her favourite seasonal recipes and sustainable eating tips.

www.theconsciousdietitian.com/about