Glorious Morning Chai
Cook time 20 minutes
Makes about 2 cups
The Inspiration
“If you put your heart and mind into something, everything is possible in this world.”
-from tea maker in Masala Chai
Walking through the streets of India, you can smell the aroma of the spices in the air, leaving your senses delighted and your taste buds stimulated.
I watched a documentary filmed in India on Chai, and when I did I couldn’t make it through the first 5 minutes without going into my kitchen and making a cup to accompany its viewing.
Some of my favorite lines in it.
“If you are hungry- have some chai.
If you are thirsty- have some chai to quench your thirst.
We drink chai in the summer because hot things make hot weather easier. Remember that.
Chai is life.”
This chai still lets me enjoy my creamy, warm beverage morning ritual and not miss drinking coffee AT ALL.
I hope you enjoy it as much as I do!
Ingredients:
2 tbsp. loose leaf red rooibos tea for decaf or Assam Black Tea for caffeine
1 inch piece of smashed ginger root
5 green cardamom pods crushed
½ cinnamon stick
1 tbsp. rose petals or lavender
1 star anise pod
¼ tsp black peppercorns
2 cloves (leave out if you overheat easily- like pitta types)
¼ tsp licorice powder
½ tsp tsp fennel seeds
1 cup oat milk, fresh almond milk, or raw cows milk
Steps
Add all spices except for rooibos into 4 quart sauce pan.
Add 2 cups of water, bring to boil then simmer for 10 minutes.
Next add rooibos or assam and your milk of choice, then cook for another 10 minutes. Its important to cook the tea with the milk as it helps coat the tea and make it less acidic.
Then strain the mixture and sweeten to your liking. I like using maple sugar!
Enjoy!