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Make Your Own Masala Chai

Make Your Own Masala Chai

Hot spicy chai (tea) is boiled milk, spices and sugar. The most important spice in chai is cardamon (ground up or crushed) and after that you can take your pick from cinnamon, cloves, ginger and black papper.

Ingredients
for 4-5

2 thin slices ginger rooot (or 1/4 tsp ginger powder)
2 cardamon pods, crushed
1 clove
1/2″ of cinnamon sticks or 1/2 tsp powder
3 cups boiling water
2 cups full fat (whole) milk
2 tea bags (regular black tea)
4 tsp sugar (note: substitute Sucanat, a whole foods sugar substitute)

To make chai, crush or grind cardamon pods, cloves, and broken cinnamon flute in a spice grinder. Put three cups of boiling water in a pan with one or two cups of full cream milk. Throw in tea bags, sugar, and the spices. When the chai has reboiled, causing the milk to produce froth, fish out the tea bags with a small sieve and let the spices steep for at least 2 minutes (preferably half an hour). Reheat the chai if necessary and strain. Chai-wallahs in India pour the chai raoidly back and forth between two pans to improve texture. Always serve chai in glasses or small clay tumblers, never in cups.

Read more: Food, All recipes, Drinks

Excerpted from Gaia's Kitchen, by Julia Ponsonby.Copyright 2001 by Julia Ponsonby. Reprinted by permission of Chelsea Green Publishing.
Excerpted from Gaia's Kitchen, by Julia Ponsonby.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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8 comments

+ add your own
9:00PM PDT on May 15, 2013

Delightful and marvellous!

5:28PM PST on Dec 23, 2012

I'm going to try with Soy Milk, but appreciate that you give amounts of spices and directions. Also nice about the traditions from India. Thank you!

7:59AM PST on Dec 22, 2012

Thanks, I love chai.

7:12AM PST on Dec 22, 2012

thanks!

6:50AM PST on Jan 21, 2011

Thanks for the article.

4:57PM PDT on May 29, 2010

Mine will have to be a vegan version...

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