Servings: 4 Prep: 5 min Cook: 25 min Total: 30 min
Calling this “Spiced Masala Chai Tea” is something like thrice redundant. It’s really just “Masala Chai”, but … it seemed more fun to mix it up. Masala simply means “spice mix” in most of South East Asia, primarily known in Indian Hindi. In a similar naming … Chai just means “Tea”. So … Spiced Masala Chai Tea is like saying Spiced Tea … in a few different ways, all at the same time. Good times, huh?
I love Spiced Masala Chai Tea. It’s an extremely charismatic tea, with wild exotic scents and powerfully delicious flavors. It’s most commonly known as a sweet warm black tea. It’s made by steeping spices and tea in milk, sweeteners and water. It’s … yum!
I drink it fairly regularly. Lately, I’ve been cheating, as I’ve discovered that you can get a sugar free concentrate … (if I can’t sleep, I’m known to heat up some almond milk, with a touch of the sugar free chai flavoring and … drink it in the middle of the night). I use the flavor combination for tea, a late night beverage and even ice cream, on occasion. Good stuff!
With something like this, it’s always better to use fresh whole spices and grind them up in a coffee grinder (I have a spare grinder that I use for spices and for powdering erythritol …). I’ve left the recipe without the requirement for grinding, but it’ll have a far more interesting and complex flavor if fresh spices are used, rather than the old spices we all know we’ve got.
Note: Because most of the ingredients are strained out, I’m only going to count the nutrition for the almond milk.
Spiced Masala Chai TeaPrint Rate
- 2 cups water
- 1/4 cup 'Swerve' or other sugar replacement
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon ground
- 1/4 tsp cloves ground
- 1/4 tsp cardamom ground
- 1/4 tsp black pepper ground
- 1/4 tsp fennel seeds ground
- 1/4 tsp nutmeg ground
- 1/4 tsp salt
- 1/2 tsp fresh ginger grated
- 2 cups almond milk unsweetened
- 4 each black tea bags
- In a medium saucepan, bring all the ingredients (except the tea and almond milk) up to a slow simmer.
- Once it simmers, remove from the stove and allow it to steep for 15 minutes.
- Return to the stove, add the almond milk and bring the liquid back to a simmer.
- Add the tea, once it simmers.
- Again, remove the tea from the stove and allow it to steep for a further 5 minutes.
- Strain the tea through a fine sieve and serve.
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* Learn More: More about this recipe and nutrition …