Ingredients
Directions
Add the water and spices, from the cinnamon sticks to the ginger, to a medium stovetop pot. Bring to a boil, then simmer for 10 minutes to concentrate the spices (the liquid will reduce by half).
Turn the heat down to low, add the tea, and let it steep for 4–5 minutes.
Strain the tea and spices through a fine-mesh strainer into a large pitcher or jar.
Heat the milk in the same pot just until boiling.
Combine the milk with the tea.
Divide the chai between two mugs. Add coconut sugar or another sweetener of choice as desired.
Chef's Notes
Substitutions
If you can’t find whole spices, use the following ground ratios to make your masala spice blend:
1 tsp ground cinnamon
1 ¼ tsp ground ginger
¼ tsp ground clove
½ tsp ground nutmeg
¼ tsp ground cardamom
¼ tsp ground allspice
⅛ tsp ground black pepper
Sugar-free
Chai is typically sweetened but it’s not necessary if you prefer a sugar-free beverage.
A note about the spices
Masala spice is really a personal preference. If you prefer less spice then use less ginger. If you don’t like licorice flavor then omit the star anise. The flavor blend can easily be modified to your taste.
Add your favorite adaptogens
Add ½–1 teaspoon of maca, ashwagandha, or cordyceps to each cup for additional hormone balancing.
Ingredients
Directions
Add the water and spices, from the cinnamon sticks to the ginger, to a medium stovetop pot. Bring to a boil, then simmer for 10 minutes to concentrate the spices (the liquid will reduce by half).
Turn the heat down to low, add the tea, and let it steep for 4–5 minutes.
Strain the tea and spices through a fine-mesh strainer into a large pitcher or jar.
Heat the milk in the same pot just until boiling.
Combine the milk with the tea.
Divide the chai between two mugs. Add coconut sugar or another sweetener of choice as desired.
