Masala Chai
Course: Beverage, gluten-free, tea, vegetarian
Cuisine: American, Indian
Author: Asha Montagna
Ingredients
  • 14 oz sweetened condensed milk use sweetened condensed coconut milk for vegan version
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon dried ground ginger
  • 1/2 teaspoon ground white pepper
  • seeds from one vanilla bean
  • pinch of sea salt
Instructions
  1. In a medium bowl combine all of the ingredients. Mix until fully incorporated.
  2. Pour the syrup into a clean jar fitted with an air tight lid (mason jar type).
  3. The masala chai syrup will keep for up to six months in the refrigerator.
To Serve
  1. Stir 1-2 tablespoons of syrup into a cup of freshly brewed black tea and drink up.
Tips
  1. The ratio of tea to syrup is a personal preference so feel free to adjust the ratio to your liking
  2. The spices in the syrup will settle over time so be sure to stir the syrup before use.
  3. I recommend using fresh organic spices to achieve the best flavor. Old spices loss much of their essential oil and their flavor is muted
  4. Instead of throwing away the leftover vanilla pod I recommend adding if to your sugar jar to create a wonderful vanilla scented sugar.
Recipe Notes
Special Equipment: Glass jars with air tight lid, such as mason jars
Adapted from: Lillie Auld of Butter Me Up Brooklyn