MASALA CHAI
There is nothing more soul nourishing during Autumn than preparing a cup of masala chai. This is traditionally made with cow’s milk however I use oat milk for my own personal preference. I usually prepare my masala and keep it ready to go in an airtight jar.
Spices
4-5 cardamom pods
3 cloves
½ cinnamon stick
1 tsp ground ginger
1 tsp fennel seeds
coconut sugar to taste.
3 black peppercorns (optional) help to aid digestion and improve immunity.
200 ml oat milk
2tsp loose leaf black tea leaves or 2 teabags
Method
Add spices into a pestle and mortar (you have the option to remove the seeds from the cardamom) or these can be removed after. Bash all the spices into a powder and add ground ginger.
Add 1 tsp of the masala chai into a medium saucepan with water and bring to boil. Add teabags/loose tea together with sugar to taste. Simmer for approximately 10 minutes and add preferred milk. Remove from the heat strain into two cups and serve.
