Test Kitchen-Approved
Author Notes:
This is the perfect blend of warming spices for a cup of spicy, sweet chai. The dried orange peel is hardly an authentic chai ingredient, but I love the little citrus kick it gives. Brew a cup of this to combat a chilly autumn day, a head cold, or the blues. You'll feel almost instantly better.
Makes: about 3/4 cup
Ingredients
Chai Masala
-
1/4
cup ground black pepper (about 1/3 cup peppercorns)
-
2
tablespoons plus 2 teaspoons ground ginger
-
2
tablespoons ground cinnamon (about four 5-inch cinnamon sticks)
-
2
tablespoons ground cardamom (about 1/4 cup whole green cardamom pods)
-
1 1/2
teaspoons ground cloves (about 18 cloves)
-
1 1/2
teaspoons grated nutmeg (about 1 whole nutmeg)
-
1/2
teaspoon ground dried orange peel, optional
Chai
-
1/2
teaspoon chai masala, above
-
1/2
cup water
-
1/2
cup milk of choice (coconut milk is especially nice)
-
2
teaspoons black tea, such as Ceylon or Assam
-
Sweetener to taste
In This Recipe
Directions
Chai Masala
- Grind each spice individually in a spice or coffee grinder. Be sure to grind them as finely as possible to avoid chunks of whole spices in your tea.
- Sift each spice with a fine-mesh sifter and return any large pieces of spices to the grinder to powder them further.
- Combine the ground spices in a bowl and store in an airtight jar or container.
Chai
- Bring the water, milk, masala, and tea to a slow simmer. Cover and remove from the heat. Allow to steep for 5 minutes.
- Strain carefully into a cup and sweeten to taste.
- This recipe is a Community Pick!
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6 Reviews