|* Learn More: About This Recipe and Nutrition ...
Spiced Masala Chai Tea
| Calling this "Spiced Masala Chai Tea" is something like thrice redundant. It's really just "Masala Chai", but ... it seemed more fun to mix it up. Masala simply means "spice mix" in most of South East Asia, primarily known in Indian Hindi. In a similar naming ... Chai just means "Tea". So ... Spiced Masala Chai Tea is like saying Spiced Tea ... in a few different ways, all at the same time. Good times, huh?|
I love Spiced Masala Chai Tea. It's an extremely charismatic tea, with wild exotic scents and powerfully delicious flavors. It's most commonly known as a sweet warm black tea. It's made by steeping spices and tea in milk, sweeteners and water. It's ... yum!
I drink it fairly regularly. Lately, I've been cheating, as I've discovered that you can get a sugar free concentrate ... (if I can't sleep, I'm known to heat up some almond milk, with a touch of the sugar free chai flavoring and ... drink it in the middle of the night). I use the flavor combination for tea, a late night beverage and even ice cream, on occasion. Good stuff!
With something like this, it's always better to use fresh whole spices and grind them up in a coffee grinder (I have a spare grinder that I use for spices and for powdering erythritol ...). I've left the recipe without the requirement for grinding, but it'll have a far more interesting and complex flavor if fresh spices are used, rather than the old spices we all know we've got.
Note: Because most of the ingredients are strained out, I'm only going to count the nutrition for the almond milk.
Prep: 5 min
Cook: 25 min
Total: 30 min
|2 cups (474g) water||0||0||0||0||0||0||0|
|1/4 cup (50g) 'Swerve' or other sugar equivalent||0||0||0||50||0||50||0|
|1/2 tsp (2g) vanilla extract||0||0||0||0||0||0||0|
|1/2 tsp (1g) cinnamon, ground||0||0||0||0||0||0||0|
|1/4 tsp (.25g) cloves, ground||0||0||0||0||0||0||0|
|1/4 tsp (.25g) cardamom, ground||0||0||0||0||0||0||0|
|1/4 tsp (.25g) black pepper, ground||0||0||0||0||0||0||0|
|1/4 tsp (.25g) fennel seeds, ground||0||0||0||0||0||0||0|
|1/4 tsp (.25g) nutmeg, ground||0||0||0||0||0||0||0|
|1/4 tsp (.25g) salt||0||0||0||0||0||0||0|
|1/2 tsp (1g) fresh ginger, grated||0||0||0||0||0||0||0|
|2 cups (480g) almond milk, unsweetened||90||7||4||6||2||0||4|
|4 each (0g) black tea bags||0||0||0||0||0||0||0|
|Per Serving:||22.5||1.75g||1g||14g||0.5g||12.5g||1g *|
- In a medium saucepan, bring all the ingredients (except the tea and almond milk) up to a slow simmer.
- Once it simmers, remove from the stove and allow it to steep for 15 minutes.
- Return to the stove, add the almond milk and bring the liquid back to a simmer.
- Add the tea, once it simmers.
- Again, remove the tea from the stove and allow it to steep for a further 5 minutes.
- Strain the tea through a fine sieve and serve.