Masala Chai Mix

Once we hit cool weather - I have a constant pot of masala chai on the stove. The beauty of a spice blend is that you can add it to other teas like Rooibos, or to dandelion if you want to make dandy chai. This stores really well in a glass jar, but I’m usually making this every few weeks as I go through so much!

The warming spices are supportive for Autumn and Winter in Traditional Chinese medicine and Ayurveda, and have anti inflammatory and immune support properties.

Ingredients:

Adjust these depending on what you prefer - I like a lot of kick from the peppercorns and ginger!

• 40 cardamom pods

• 30 peppercorns

• 18 cloves

• 3 star anise

• 3 cinnamon sticks split lengthways

• 3cm piece of ginger sliced thinly

Method:

• Toast the spices in a medium/hot pan for up to 5 mins, making sure they don’t burn.

• Allow to cool slightly.

• Transfer to a blender/ food processor and briefly blitz them to make a roughly spoonable powder.

• Once completely cool store in a glass jar and use as needed.

My recipe:

• In a large saucepan add 3 tsp of loose leaf black tea, 1tsp masala chai mix and optional 1cm fresh ginger grated on a microplane (or thinly sliced).

• Add water and heat up to a gentle simmer for 5 mins.

• Add 1TBS honey/ coconut sugar/ brown sugar/ jaggery.

• Serve by straining into a mug and adding milk of choice.