When the weather turns cool in the fall, my favorite beverage I like to drink is Masala Chai. It’s warming, soothing, energizing and delicious.
I’ve often wondered about the origins of Masala Chai. All of the spices are ingredients often found in healing and rejuvenating herbal recipes. I’ve learned that it is referred to as “grandmother’s chai” in India and recipes have been handed down from mothers to their daughters for generations. Women are often the traditional caretakers in the home and they have learned how to brew up herbal tonics for health and illness.
Here is my version of masala chai using green tea in place of black tea to decrease the caffeine. It’s delicious without the green tea too.
Sit down and enjoy a cup of health!
Betty’s Masala Chai PRINT RECIPE
- 1.5 tbsp green tea leaves ( you can use green tea leaves from 3 green tea bags)
- 1 tbsp cardamom seeds
- 1.5 tsp coriander seeds
- 4 black peppercorns
- 1 tsp fresh grated nutmeg
- 1 -2 tsp fresh pinched ginger
- 6-8 star anise seeds
- 2 small cinnamon sticks, crushed
- 4 cups of water
- Sweeteners to taste: coconut sugar, honey
- Warmed cows or nut milk ¼ c per serving.
- Add all ingredients into a pot and bring to a boil then simmer on low heat for 15 minutes.
- Turn off the heat and let it cook for 3 minutes.
- Strain spices and then serve Masala Chai. May add warmed milk and sweetener.
- This is a great tea to drink to support your immune system. Omit the milk and may add small amount of sweetener.