Homemade Reishi Masala Chai Recipe
Easy and Kid Friendly Homemade Reishi Masala Chai Recipe with Macadamia Nut Milk and Maple Syrup. This Chai recipe can be made to your spice level and with caffeinated black tea or non caffeinated rooibos tea.
Servings: 8 cups
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.