It is time to fill your cup up with this delicious cup of homemade Masala Chai! I coach mamas on how you can’t give from a half full cup or empty cup, that your cup has to be overfilling in order to give. Every afternoon I escape to the kitchen to make a cup of something to metaphorically and quite literally fill my cup. Some afternoons it is water, kombucha, loose leaf tea, matcha or this homemade masala chai that I make ahead of time in bulk.
Think of it like making your own chai concentrate that is ready for you in the fridge! Who needs an overpriced chai latte from a coffee shop when you can simply make this in about 20 minutes for a fraction of the cost! It just takes a little bit of extra effort about once a week and then you are set to go for the week with homemade masala chai ready for you. It is a no brainer in my opinion.
The best part? You can enjoy it on ice or warmed up!
Ingredients:
- Cinnamon sticks
- Whole cloves
- Green cardamom pods
- Black peppercorns
- Fennel seeds
- Fresh ginger
- Loose leaf assam black tea or rooibos
- Macadamia nut milk
- Reishi Mushroom
- Maple syrup
This recipe is not a “traditional Masala Chai” recipe as it excludes cane sugar from the recipe and uses maple syrup in its place. Traditionally it calls for whole milk or raw milk which you can sub for the macadamia nut milk as well. Missing a spice? Don’t fret. Give it a try without and see if you still like it. You can find most of these spices in the bulk section of your local co-op or health foods store.
We have truly been battling some major illnesses this year and I feel like we are just getting hit with bug after bug! This Masala Chai is truly one of those things that I feel like has been keeping me healthy through all of this. The secret ingredient I like to mix in is reishi mushroom powder for a little added immunity boost. You can buy this ingredient in bulk too which can save you significant money versus buying those expensive mushroom chai tea single pour over servings.
If you tired the recipe, let me know in the comments how you customized it! Did you add the macadamia nut milk or sub for regular milk or raw? Did you add the reishi mushroom for the added immunity boost? I can’t wait to hear how it goes for you.
Homemade Reishi Masala Chai Recipe
Equipment
- Large Saucepan/Pot
- Wire Mesh Strainer and/or Cheese Cloth
Ingredients
- 8 cups filtered water
- 4 3-inch cinnamon sticks ceylon is my favorite
- 10 whole cloves
- 16 green cardamom pods crack open & use seeds and pods
- 12 black peppercorns
- 2 tsp fennel seeds
- 3-4 inch chunk of fresh ginger peeled and thinly sliced
- 5 tsp loose lead assam black tea or rooibos or about 10 tea bags
- Macadamia nut milk or whole milk/raw milk
- 1/2 tsp Reishi Mushroom Powder (per cup of tea)
- Grade-A Organic Maple Syrup
Instructions
- If you want to make your Chai extra Spicy: Add cloves, cardamom pods, peppercorns, fennel seeds to a mortar and pestle and crack your spices. Not as spicy, just crack open your green cardamom pods.
- Heat your large pot over high heat. Add filtered water, cinnamon sticks, cloves, cardamom pods, black peppercorns, fennel seeds, and ginger. Bring spices to a boil and then add your tea. I like to remove the tea from the bags and preferably use loose leaf tea.
- Reduce the heat to a medium-low and simmer for 10-15 minutes. The longer you simmer, the spicier the chai.
- Turn off your heat and let cool slightly before you strain to avoid a steam facial. To strain, use a wire mesh strainer and/or cheese cloth and pour your Masala Chai concentrate into a ball jar.
- You can store your concentrate in the refrigerator and pull it out when you’re ready for a cup of tea.
Love this recipe! Found it and made it last night.
Really quick and easy. Thank you for sharing this! Delicious.
I make this every week. It’s so good!