Walking into K’reen’s home, I immediately felt welcomed. It could have been her warm smile, the visual feast of art hanging on the walls or perhaps it was that tantalizing scent wafting from her kitchen stove. The unmistakable blend of spices that is masala chai. She had already prepared a jar of the mix for me to take home…yes, I know, so spoiled! K’reen was also generous enough to share her recipe, gathered from her months of exploring India. No longer able to access Indian street markets, she gathers her spices in the imported aisle at Superstore. Another fabulous tip from K’reen; to always have fresh ginger on hand, simply buy an entire root, slice it thinly and throw into the freezer in a zip-loc bag. Genius! Mine always dries out much too quickly for my liking.
- ¾ cup cinnamon stick/crushed bark
- 1 tbs green cardamom
- ½ cup black cardamom
- 2 tbs black peppercorn
- 4 tbs whole cumin
- 1 tbs whole cloves
- 1 slice raw ginger
- Mix all ingredients, except ginger, and grind well. You can use a mortar & pestle, a blender, (my fave is still my Kitchen Aid Architect hand blender, with the little bowl attachment.)
- Fill a tea steeper full, add to a medium pot of water, throw in the slice of ginger. Boil and then simmer on medium, until water has reduced to 3/4.
- Pour into mugs, sweeten to taste, add warm or cool milk.
- Keep adding water and simmering, for up to five days.
This morning, I made the chai, added warm, unsweetened Almond Breeze, and a teaspoon of Blue Agave syrup. Then my son Theo steamed a bit of milk for me for a frothy top ( apparently he doesn’t like steaming almond milk). He added, if you don’t have a milk frother at home, you can boil milk in a pot on the stove and then whip in the blender for a minute…not quite the same, but it’s close! Topped with a little sprinkle of cinnamon, my morning was started off with spicy, sweet perfection!
Make tea, not war. ~Monty Python