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 …
2 thoughts on “Spiced Masala Chai Tea”
I make a chai concentrate by steeping the spices with water/tea and then straining/cooling. The spices all have carbs according to my recipe building app, but here you show none. Is it safe to assume that that they only have countable carbs if they are ingested?
This is one of those tricky areas. It’s like a maple brined pork chop. Some of the maple will be absorbed into the meat, but the majority of it is poured off. I really don’t know how to quantify this. I typically count “half” of the carbs in these instances, but I suspect it’s actually a good deal less.
With spices, most of the flavor comes from oils. Those oils don’t contain carbs. You’re also straining out the spice “matter”, eating none of it. Yes, I’m sure a small portion of sugar is also transferring into the tea, but I don’t know how much … or how to know. For example, what if you steep for 5 minutes? What if you steep overnight? What if you press the spices vs. just letting gravity do its bidding?
I personally wouldn’t pay this specific situation much concern, but some people are very disciplined and diligent about this kind of thing and I respect that level of dedication.
Nutritionix.com suggests 1 cup of chai tea (containing black tea, cinnamon, ginger, cardamom and clove) contains 1.4 carbs with .03 grams fiber, suggesting 1 cup has a net carb count of 1.1 grams. However, because this nutrition contains fiber, it suggests they did not strain the tea and simply included the ingredients in their testing/math.
Most chai tea bags (unsweetened) all list 0 across the board.
Ultimately, I don’t know the answer. It’s one of the gray areas that crop up.
At the very least, I hope I’ve helped shed at least a little light on it, for you. Sorry!