Fiji Masala Chai
| Servings | Prep Time |
| 2cups | 5minutes |
| Cook Time | Passive Time |
| 5minutes | 1minute |
|
|
Ingredients
- 3ounces Carnation Evaporated Milk
- 2cups Water
- 3 Lipton Black Tea Bags(caffeinated or decaffeinated)
- 4 Whole Cloves(optional)
- 3 Whole Cardamom
- 2 Cinnamon Stickssmall
- 1inch Fresh Ginger
- 3tablespoons Organic Liquid Honeysubstitute for granulated sugar if preferred (2 teaspoons per cup of water)
Instructions
- The best way to incorporate the spices is to use a mortar and pestle to grind the cloves, cardamom and cinnamon. Transfer spices to a small bowl. If you do not have a mortar and pestle you can skip steps 1 and 2 and add everything in whole. A coffee grinder also works wonders while grinding spices.
- Next, mince the ginger using the mortar and pestle. Ginger is completely up to your own liking. I love ginger so always opt for a little extra. If you aren’t a fan, you can cut back.
- In a large saucepan, begin by boiling the water. Add in your tea bags. Combine the grinded cloves, cardomom, cinnamon sticks and ginger in the pot. Boil for 4 minutes. To see if the tea is completely absorbed tilt the pot and check the color of the tea with a spoon, it should be really dark. If the tea is still a light brown, wait a little longer.
- Once the tea is darkened, add in milk and honey or sugar. Use medium heat for 5 minutes to bring chai to a simmer. Do not boil Remove from heat, let sit for one minute.
- Use a mesh strainer to strain the chai over a pitcher or tea cups. Ready to serve.
Recipe Notes
My Aruna Mosi and I (pregnant with Priya)