Masala Chai Tea Concentrate

October 07, 2013

Masala Chai Tea Concentrate

Fall is here, and with that brings thoughts of curling up with a steaming cup of something, whether it’s coffee, tea or hot cocoa, everybody craves it. My favourite fall drink is a Masala Chai Tea Latte.  It’s warm, spicy, exotic and delicious.  I came across this recipe a few years ago, and have tweaked it slightly to suit my tastes. I usually double the recipe as it keeps well in the fridge for a week, and I never have any that long anyways, so maybe I need to consider tripling the recipe next time… Doubling the recipe fills two 1 litre mason jars.

Bring 4.5 cups of water to a boil. Remove from heat and add: 1 tsp cinnamon, 6 slices of fresh ginger, 15 whole cardamon pods crushed, 10 whole cloves crushed, 1/4 tsp black pepper, 1 tsp nutmeg and 4 black tea bags.  Steep it for 20 minutes, then pour through a strainer. Add 1 tbsp vanilla and 2 tbsp honey. Stir it up and there you have it. Mix one part of the concentrate with one part of your milk of choice and warm it up. You could also sub in different ingredients to suit your taste, currently trying it with brown rice syrup instead of honey.

So many of the Masala Chai offerings on the market, either from the coffee shops or in the grocery store, are too sweet for me, and this way I can control the sugar as well as the ingredients.  Just like with skincare, it’s important to know what you’re putting in your body (via skin or down the gullet).

This is so delicious on a cooler day, and the girls love it also (well diluted with extra milk, although you could easily make a decaf version).




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