Masala Chai
We had colder weather last week and man, I was not ready for it! One of the silver linings with the drop in temperature though is hot beverages. Anyone else with me? I was inspired to try my mom’s recipe for masala chai and it turned out to be a little adventure. Usually with her recipes, I follow them and it’s pretty straightforward. This one, however, required experimenting a bit (from the milk : water ratio to the strength of the spice flavors) and I’m still tweaking it.
Masala means spice and chai means tea. The four components of a masala chai recipe are: black tea, milk, spices, and sweetener. The good news is there are no hard and fast rules about the quantity or type of milk/sweetener. Whether you fancy oat/almond/cashew milk, sugar/honey/maple syrup…go for it and in any combination thereof. This rings true for the spice blend as well. It’s a pretty personal choice and each family’s recipe will differ (for example, many include black peppercorns.) I suggest you use the recipe I share below as a starting point and have fun with making it your own. If you don’t like a particular ingredient, feel free to omit or swap it. If you don’t want any sweetener, that’s probably a heresy in India, but I won’t tell anyone! Experimentation and personalization are highly encouraged and I would love to hear about your recipes too…comment below!
The other good news about this recipe is the numerous health benefits from the spices used: antioxidant, anti-inflammatory, anti carcinogenic, glucose/cholesterol lowering, mood enhancing, and brain/heart boosting properties. Research continues to prove what ayurveda has taught us for centuries. Here are some interesting health benefits I’ve discovered about the spices we use:
Cardamom
Comes from the same plant family as ginger!
Antimicrobial - can kill bacteria/fungi
Boosts heart health
Improves oral health by balancing pH in the mouth
Detoxifying effects on liver
Cancer-fighting properties
Protects against stomach ulcers
Helps with diabetes and cholesterol
Cloves
Loaded with manganese, essential for bone growth/density, brain function, and insulin production
Rich in antioxidants (30x the concentration of blueberries!)
Contains eugenol - beneficial to liver and has anti-cancer properties
Antibacterial effects aid oral health
Lowers blood sugar
Ginger
Calms nausea, especially during pregnancy
Reduces upset stomach
Cuts severity of motion sickness
Improves joint and muscle pain
Aids in obesity management
Potential neuroprotective effects
Cinnamon
Lowers blood sugar - achieves better glycemic control
Reduces high cholestrol
Reduces triglyceride levels
Lowers blood pressure
Neuroprotective effects in Alzheimer’s patients
Perhaps the most important part of masala chai: pick your favorite mug and enjoy the spiced, steaming goodness!!
Ingredients:
1 cup water
3/4 cup milk of your choice
2 cloves
1/2 inch ginger
2 green cardamom pods
1 cinnamon stick
2 (black) tea bags
Sweetener such as sugar, maple syrup, or honey
Instructions:
Slightly pound the cloves, cardamom and cinnamon in a mortar & pestle till crushed into smaller pieces.
Grate the ginger for a stronger flavor or slice for milder flavor.
Add the water, cloves, cardamom, cinnamon, and ginger to a medium saucepan and bring to a boil over high heat. Then reduce the heat to medium and simmer for 5~10 minutes.
Add the milk and tea bags and lower heat to low. Cover and cook for 5 minutes. Turn heat off and let it steep (covered) 5 more minutes or longer for a deeper flavor.
Add sweetener, strain through a fine mesh strainer, and serve!
