Since cutting out coffee in the last few years, Masala Chai has been my go to hot drink when I’m out with friends. Unfortunately not a lot of places in Singapore sell it so today I decided to get down and dirty in my kitchen today and whip a batch up myself!
This tea originates from India where the locals used it medicinally for its high antioxidant and soothing properties. It also stimulates both the lymphatic and digestive systems helping to ease the gastrointestinal tract from bloating and indigestion.
The recipe I have made below is great to have first thing in the morning or mid afternoon either hot or iced (if you live in a hot environment like me). Enjoy!
Spicy Masala Chai with Almond Milk
3 cups of unsweetened Almond Milk
1 cinnamon stick
3 cardamom cloves
1 inch fresh ginger
2 teaspoons coconut sugar
½ teaspoon peppercorns
Pinch of cayenne pepper
1 teabag of black tea or loose leaf tea
Lightly crush the cinnamon stick, cardamom and peppercorns in a mortar and pestle.
Pour the almond milk into a large saucepan and add crushed spices, ginger and cayenne.
Bring to boil and then reduce to a simmer for 4 minutes.
Break open the teabag (or add the loose leaf tea) into the milk and add the coconut sugar. Continue to heat for 2 minutes.
Use a fine sieve and strain it into a teapot or directly into serving cups.
Your chai is ready! Either serve hot, or chill in the fridge for an Iced Chai Masala.