I go to Starbucks when I have a gift card. I like Starbucks Chai Tea Lattes. When I first started getting them they were almost too spicy for me. Then they seemed to change a bit. They got less flavorful. Then one time I got one at a store I don’t normally frequent and I thought my teeth were going to fall out. It was soooooo sweet. Yes, I know that the fancy drinks at Starbucks and other coffee houses are a huge source of sugar. That is ONE reason why I don’t buy them. I DO have them on occasion when I am blessed with receiving a gift card. To me they are a nice treat. But this one hurt my teeth and my stomach. I chalked it up to this store making them different. But then I went to the store I usually go to and it was the same thing. Ugh. I posted a Facebook status asking if they had changed their recipe. I know places and manufacturers do that all the time. One of the responses I received was to make my own Chai. The response even included the recipe.
A few days after that I was in the grocery store and I actually remembered while I was in the spice aisle that I needed cardamom to make the chai. I looked and looked and when I finally found it I almost choked. It was $12.99. I didn’t realize it was that expensive.
So, again, I posted on Facebook, I said that I would stick to using my gift cards at Starbucks instead of spend $13.00. And again the replies were awesome. People near and far reminded me that I live in an area rich with many cultures and that I could find cardamom at Indian Spice stores. The major benefits to that would be that it would be cheaper and more than likely better.
But before I could remember to get to a store one of my amazing friends brought me a little box of it. She is awesome like that. She frequents an affordable spice shop so she picked me up some.
Here is the recipe that Danielle Woermann (a Nia Black Belt) posted for me on Facebook. I am unaware of where she got it.
Masala Chai. Serves four.
Boil 3 cups (.7 liters) of water with
4 cloves
2 pinches ground nutmeg
2 pinches ground cinnamon
2 pinches ground cardamom
1/2 inch (1.27 cm) piece of grated fresh ginger
Add 2 tea bags (black, green, redbush, etc.) and simmer for 2 minutes. Add 1 cup (.2 liters) almond milk or milk of your choice, and heat until hot, but not boiling. Add sweetener of your choice. Serve and enjoy!
I decided to measure my “pinches” so that I could have a more accurate measure and adjust accordingly. I used an 1/8 of a teaspoon as a “pinch”. I think that I need to work on it a bit. Either the person doing the pinching who created this recipe has REALLY LARGE pinches or they like a more mellow tea. I think that this might be really good if I made it ahead of time and let all the flavors really seep into the water. The time that is stated in the recipe didn’t seem to do that. Also it does help if, when you are drinking it, you actually get some of the spices in your mouth . . . . which also makes for an oddly textured and a bit chewy tea. But I’m ok with that.
I think I might experiment with chopping the ginger. For some reason I don’t might little tiny chunks of fresh ginger as opposed to what came off my grater . . . . it was odd.
That is a GREAT thing about recipes though, right? I love to try them the way they are then adjust them to my tastes. Maybe this is one that you can make and enjoy — either adjusting or not.
Do you like Chai Tea? Do you have a recipe? Doesn’t this one sound yummy?
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