Masala Chai Recipe

Chai AKA Tea is a delicious ritual in every Indian household and has been enjoyed for many centuries. It is an aromatic concoction prepared by boiling water, tea, milk, and spices together. Every Indian home has its unique chai recipe depending on the proportions and type of the ingredients.

A cup of Chai is more than a warm beverage. It has many be health benefits. The combination of spices in a masala (spiced) chai are rich in antioxidants and can help improve digestion. Depending on the season, change the spices in your cup of masala (spiced) chai and make it a part of your daily ritual!

Feel free to adjust the amount of milk from as little as 1/3 cup to 2/3 cup for this recipe based on preference. Same for the amount of loose black tea from 2 teaspoon to 3 teaspoons for this recipe based on how strong of a flavor you desire.

Download the recipe PDF here:

Every cup of chai has its own unique personality. So, follow your instincts and mood and the enjoy the process and savor the end result.

MASALA CHAI

Masala Chai - beSPICED.pdf

Download PDF • 1.50MB

Serving - 2

Ingredients

2 cup water (16 oz)

2/3 cup whole milk or non-dairy milk such as almond/soy/coconut milk.

2 teaspoon Loose Indian Black Tea *

2 teaspoon organic cane sugar

Spices**

2 thin slices of fresh ginger root (about ½ inch)

1 whole green cardamom pod

½ inch cinnamon stick

1 clove

2 whole black pepper corns

Directions

1. Boil water in a small pot.

2. Gently grind the spices in a mortar pestle and add to the water while it is getting ready to boil. Allow the spices to boil with the water for a good 1 minute.

3. Add the loose black tea and sugar. Boil for another 1-2 minutes.

4. Add whole milk and allow all the ingredients to cook to a rolling boil.

5. Strain the Chai with a fine mesh tea strainer and divide into 2 cups.

6. Serve hot.

Notes

* My favorite black tea is either Darjeeling or Assam tea from India. During winter, add tulsi (holy basil) leaves or use tea variety with added tulsi in it.

** Spices in the tea should vary depending on season. The spices used in this masala chai recipe are perfect for late winter through spring season. You can also simply use one or two spices. My personal favorite spices for everyday tea is using a combination of ginger + cardamom.

Sweeteners

I use organic cane sugar to my Chai. If you are using honey, NEVER add it to the Chai while it is cooking and expose it to direct heat. Stirring some honey to your cup of chai before drinking is fine. You can also try brown sugar or maple syrup as sweetener options for your cup of chai.

Did you try this recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #bespiced

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Cook up some love and beSPICED

Sapna

Spiced Agni Broth

Spiced Agni broth is deliciously warm and spiced beverage that can be sipped before a meal to stimulate digestive enzymes. The broth is potent with several anti-inflammatory spices that also offer a wide spectrum anti-viral properties and support our overall immune system during the COVID-19 pandemic times. It has been our family's favorite quarantine cooking dish and is helping us to stay safe and healthy.

Agni is a Sanskrit word and it means fire. But it means so much more than that….in fact if one dives deeper you may find more than 30 definitions of the word Agni. When I am talking about Agni in this video, I am referring to agni as digestive fire from an ayurvedic perspective.

Ayurveda teaches us that we are as strong as our agni. If our agni is strong, we are able to digest food efficiently and easily assimilate our daily experiences. On the other hand, if agni is weak, our body won’t digest well, creating toxic residue or ama that lodges deep in our cells.

This spiced broth supports our agni or overall digestion any time of the year but especially during spring moths or times when we are prone to cold, allergies and flu season.

Watch the video to learn more about the spices and follow the directions.

SPICED AGNI BROTH

Serving – 6

Ingredients

2 tablespoon sesame oil

1 teaspoon cumin seeds

1 tablespoon ginger - finely chopped

1 tablespoon garlic - finely chopped

1 tablespoon fresh turmeric root - finely chopped (if available)

6-7 fresh or dried curry leaves (optional)

6 cloves

4 inch of cinnamon bark

6 black peppercorns

1 teaspoon turmeric powder

6 cups of water

Salt to taste

½ cup of fresh basil leaves – finely chopped

½ cup fresh cilantro leaves – finely chopped

Juice of 1 lemon

Directions

1. Heat oil in a large soup or stock pot. Add cumin seeds and let them sizzle.

2. Add chopped ginger, garlic and fresh turmeric root (if available). Fry for 30 seconds while constantly stirring.

3. Take cloves, cinnamon and black peppercorns and gently crush them together in a mortar pestle. Add this to the pot and fry them as well for 15-20 seconds.

4. Add turmeric powder. Remember to constantly keep stirring and adjust heat of the pot as necessary so you don’t burn any of the spices.

5. Add 6 cups of water and salt to taste.. Allow this broth to come to a boil.

6. Once the broth is boiling, reduce the heat to medium high and add finely chopped fresh cilantro and fresh basil leaves.

7. Lastly, add juice of 1 lemon and turn off the heat.

8. Serve this spiced agni broth in a mug or a soup bowl. I prefer a mug and it is easy to sip.

9. Enjoy this clear broth at the beginning of a meal to stimulate the digestive enzymes and ignite the agni.

Did you try this recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #bespiced

Cook up some love and beSPICED

Sapna