I love tea! I have jars and jars of just about any loose tea you can think of. Buying tea makes me happy in a way that I assume buying shoes does for most women. So you can understand my excitement when I came across a recipe about homemade chai tea.
Whole cloves, fennel seeds, cardamom pods and fresh ginger root tied the original recipe together, but being true to myself, I added to this recipe to make my own chai tea concentrate. I love Ceylon cinnamon, so of course it found its way into my recipe along with garam masala. I have been experimenting with different recipes I can add garam masala and I think it added to the flavor of this tea nicely. My gluten free zucchini bread was another creation that this spice enhanced.
Garam Masala adds a unique twist to this classic Chai tea
Garam masala is an Indian spice that differs regionally, according to regional and personal taste. The spices of the mix are toasted, then ground together and typically consists of:
- Black and white peppercorns
- Black and white cumin seeds
- Black, brown and green cardamom pods
Sound delicious doesn’t it? It is!
This recipe is great for those who love chai tea but don’t have the time to make it from scratch each time they want to enjoy a cuppa. Just make this chai tea concentration once and enjoy it throughout the week.
Here is what you will need:
- 6 cups water
- 10 bags organic black tea (I used loose tea, 5 tablespoons)
- 10 Cardamom pods or 1 teaspoons cardamom seeds (I didn’t have pods on hand)
- 10 whole cloves
- 1 tablespoon fennel seeds
- 3 inch fresh ginger, cut into small pieces
- 1 tablespoon ground Ceylon cinnamon
- 1 teaspoon Garam masala
- Raw local honey to taste or stevia
- In a mortar and pestle, grind the cloves and cardamom pods. This creates the most divine aroma. You can use a grinder if you do not have a mortar and pestle.
- In a sauce pan, add the spices, ginger and water then bring to a boil.
- Allow to boil for 3-4 minutes then reduce heat to low and let simmer for 15 minutes.
- Strain the chai and store in a glass container in the fridge.
You can double this recipe and freeze the extra in ice trays.
You will end up with 4-5 cups of concentrate after the boiling.
Interesting in seeing the original recipe? Check it out here.