Recipes

Masala Chai

Photo by Vinita Punjabi

Ingredients

For the Masala

  • 4 green cardamoms
  • 1½” stick cinnamon
  • 6-8 black peppercorns (kali mirch)
  • 4-5 cloves
  • ½ tsp fennel seeds
  • ½ star anise (optional)

For the Tea

  • 1½ cups water
  • ¾ cup soy milk or cashew milk
  • 6-8 tbsp date paste o 1-2 pitted dates
  • 1” pc unpeeled ginger, crushed
  • 2 tbsp fresh mint leaves (pudina) (optional)
  • 1-2 blades lemongrass (optional)

Method

For the Masala

Grind all ingredients together to a coarse powder.

You may store the masala for up to 2-3 weeks at room temperature.

For the Tea

Mix water, soy milk and chai masala in a pan and boil for 3-4 minutes. Add date paste and ginger and boil for a minute. Add mint leaves and lemongrass, cover and boil for 5 minutes. Strain, pour into cups and serve.

Serves 2

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