Masala means a mixture of spices in Indian cooking. Soothing and full of antioxidants, the taste combines the warmth of ginger with the strength of black tea. Once you start making this chai, there’s no going back to the powdered mix.
6 cups of filtered water
4 tbs. of loose-leaf black tea or 6 tea bags
1 inch ginger cut into small pieces
1 cinnamon stick
5 green cardamom
Optional: 1 star anise
Optional: dash of white pepper
1/8 tsp salt
1/8 tsp nutmeg
2 tbs of palm sugar
2 cups of oat milk if you're planning on making all 6 cups of tea or 1/3 cup of milk per 1 cup of tea.
1 tsp of maple syrup per cup or to taste
Place water in a deep pan and add the tea, cinnamon stick, and ginger. Turn on to high-heat. While waiting for the water to boil, crush the green cardamom and cloves. Add the rest of the ingredients except for the milk and maple syrup, then boil, stirring occasionally.
Optional: in another smaller pot, warm up the milk you're going to need or you can add the milk cold.
Take a strainer and pour the tea in a cup. Next, add the milk and maple syrup.
You can keep the rest in an airtight container and put in the fridge.
Heat it up when you want to drink more or make an iced chai latte.