Well, based on my last post, I feel like I would have seen this coming. Last week, I deleted the Instagram account I had for this blog. Without any fan fare or much forethought I decided it was time for it to go. The main reason being that I realized (with some surprise) that I now take photos again for the simple enjoyment of it and that I don’t even really think to take photos of what I am baking these days “for the gram”, nor is there any frustration or disappointment when something I bake doesn’t turn out “Instagram worthy”. It’s quite a liberating feeling really…. and then it makes me ponder how subtle the control is that social media has had over me. Barf.
Because I am a Virgo and therefore quite practical, I did check my blog stats to see how many visits Instagram has actually sent its way. The amount since 2016 (yes this blog is turning 10 years old, how is that possible?!) is laughably small which cemented the decision to delete the account. While it was kind of sad to see it all go since it almost felt like ripping up a sketchbook or bunch of art, I feel lighter and it feels right.
Ready for another really cringe segue? You know what else feels so, so, SO right? This masala chai. A huge, hot mug of this chai nestled between my hands, the spices warming me up slowly from the inside out as I take slow sips.
I have always loved masala chai and spiced/spicy drinks and foods, but when my friend Emily offered me a mug of chai a few weeks ago my tastebuds started dancing up a storm and my mind was transported back to the yummy lunches I used to have at a Lebanese restaurant named Nuba when I worked in Vancouver. Fortunately for me, Emily not only shared her and her hubby Rami’s recipe with me but she also gave me all the spices and tea I needed to make it a few times on my own. Needless to say, a couple days later and I was headed to the store to buy more of everything to continue making it.
While I likely took liberties with this masala chai that might be considered sacrilegious to some chai drinkers, I was able to land on a process that felt easy for me to make masala chai anytime I wanted some and to also make a very yummy decaf version for those times I just don’t want the caffeine. Oh! And a dairy free version so I could share the deliciousness with my dear friend Mel. Yep, I took a lot of liberties here.
So, I give you the can be caffeinated or decaffeinated, made with milk or dairy free, easy to make any time of day… masala chai. May it warm us all.
Happy… drinking!
Sophie
Masala Chai
Ingredients
Masala Chai Spice Blend
- 1 cinnamon stick 6 sticks to make blend in bulk
- 2 tsp green cardamom pods 4 tbsp to make blend in bulk
- 1 black cardamom pod 6 pods to make blend in bulk
- 1 tsp dried spearmint 2 tbsp to make blend in bulk
- 1/2 of a star anise 3 whole star anise to make blend in bulk
Masala Chai Ingredients
- 2 cups water
- pinch of sea salt
- 1 tbsp of ginger root fresh or frozen and thawed
- 2 tsp granulated black tea or 2 tea bags of black tea or 2 tea bags of rooibos tea
- 3 tsp masala chai spice blend
- milk or almond milk
- sugar or other sweetener
Instructions
Make the Masala Chai Spice Blend
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I make this blend in bulk so that I always have some on hand and I don't need to grind spices each time I want to make tea. Grind each spice individually in a spice blender or mortar and pestle until small pieces. You may need to break up the cinnamon stick with your fingers a bit ahead of time. Add all spices to a jar with a tight fitting lid (I use a 250mL mason jar and reusable lid).
Make the Masala Chai
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In a small saucepan add the water and salt. Remove the skin from the ginger root, then finely chop and add it to the water. Bring to a boil over med-high heat. Once boiling add the granulated black tea and simmer for 3 minutes. If you are using black tea bags or rooibos tea bags do not add the tea at this step.
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After 3 minutes add a generous glug of milk or almond milk to the pot along with the masala chai spice blend. Bring the mixture back to a boil, then turn off the heat. If you are using black tea bags or rooibos tea bags add them now. Allow to sit for 5 minutes.
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Remove the tea bags if you used them, then strain the tea through a tea strainer directly into your mug. Add more milk or almond milk as desired and sweeten to taste. Enjoy!
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Note: this recipe is easily doubled, tripled or quadrupled for more people. Strain the tea into a teapot or a coffee carafe and serve in whatever mugs or cups you like.
