MASALA CHAI CONCENTRATE RECIPES

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AUTHENTIC MASALA CHAI | SMALL FOOTPRINT FAMILY™



Authentic Masala Chai | Small Footprint Family™ image

This masala chai concentrate recipe uses traditional Indian spices to create a spicy, creamy treat that blows any store-bought version out of the water.

Provided by Dawn Gifford

Categories     Beverage

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 11

8 tsps. rooibos tea ((or use black tea))
15 allspice berries
12 black peppercorns
8 whole cloves
5 green cardamom pods
4 cinnamon sticks
1 star anise
1 inch fresh ginger (peeled and grated)
1 vanilla bean
5 cups filtered water
1/2 cup coconut sugar (or 1/4 cup raw honey, if desired, to taste)

Steps:

  • Crack the allspice, peppercorns, cloves, cardamom and anise with the back of a large knife.
  • Toast the spices in a dry skillet or on a baking sheet for about 5 minutes, or until very fragrant.
  • Place the toasted spices plus all the remaining ingredients, including the tea, into a small muslin bag or cheesecloth tied up. Or add loose and be prepared to strain the tea later.
  • Boil the purified water. Add the spice/tea mixture, ginger, cinnamon sticks and vanilla. Turn the burner down to a simmer. Simmer uncovered for 20 minutes until reduced by about one cup.
  • Remove the muslin bag/cheesecloth or strain the tea through a fine mesh strainer.
  • Stir in the sugar or honey until completely dissolved.
  • Makes about one quart. The concentrate will stay fresh in the fridge for up to one week.
  • When ready to drink, gently simmer one part chai concentrate with one part organic whole milk, full-fat nut milk or full-fat coconut milk until hot.

Nutrition Facts : Calories 45 kcal, CarbohydrateContent 12 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 29 mg, FiberContent 1 g, SugarContent 7 g, ServingSize 1 serving

BEST MASALA CHAI RECIPE - HOW TO MAKE MASALA CHAI



Best Masala Chai Recipe - How To Make Masala Chai image

Served either piping hot from the stove or nice and chilled from the fridge, milky Masala Chai with cardamom, cinnamon, and fennel seeds is a sweet and spicy drink that can be enjoyed all year round.

Provided by June Xie

Categories     gluten-free    nut-free    vegetarian    winter    beverages    non-alcoholic beverage

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 3 servings

Number Of Ingredients 12

8

green cardamom pods

5

cloves

1/4 tsp.

fennel seeds

1/2 tsp.

black peppercorns

1

cinnamon stick

1

star anise

1 1/2 c.

water

Pinch ground nutmeg

1" fresh ginger, grated

2 tbsp.

loose leaf black tea

1 1/2 c.

whole milk

1

to 2 tbsp. granulated sugar

Steps:

  • In a small pot over low heat, toast all spices except nutmeg until fragrant, stirring frequently, about 1 minute. Remove from heat. Using a mortar and pestle, spice grinder, of the back of your knife, crack and crush open the cardamom, cloves, fennel seeds, and peppercorns. Return pot to medium-low heat and bring water to a boil. Reduce heat to low and add all spices, ginger, and tea. Gently simmer for 10 minutes. Stir in milk and sugar and bring to a simmer. Simmer for 10 more minutes, stirring frequently to prevent milk from burning on the bottom of the pot. Optionally, to aerate and build creaminess into the chai, use a ladle to repeatedly scoop and pour chai back into the pot, from a slight height.  Remove from heat and let stand 5 minutes more before straining out spices and serving.

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