Sidonie Maroon 

Winter is the perfect time to cozy up with a warm, spiced drink, and chai masala is here to make your season even better. With a couple of master recipes and eight creative variations, you’ll have plenty of choices.

What’s in a Name? A Quick Chai Lesson

Before we dive into the recipes, let’s clear up some terminology. In Hindi, Masala Chai literally means “mixed spice tea.” A masala is a spice mix, and chai is tea. So when you say “chai tea,” you’re actually saying “tea tea.”

In the U.S., “chai” has become shorthand for the spiced drink we know and love, even though it doesn’t always contain tea leaves. For simplicity, I’ll use “chai” to mean a spiced drink and “tea” to mean any plant-infused beverage.

Authenticity in Every Sip

As for authenticity, there’s no single recipe or method for masala chai—it varies by region and family tradition. Most versions, however, include ginger, cardamom, milk, sugar, and tea.

I’ve shared my masala recipe in tablespoons and as a ratio, making it easy to use for drinks, baking, and cooking. Be sure to strain your drinks to avoid bits of spice shells or peels. I’ve also included a recipe for golden paste, a key ingredient in golden masala milk, so you can enjoy this Ayurvedic favorite.

Eight Masala Chai Recipes

Use your favorite milks and sweeteners. I use whole spices, teas and roots from the bulk section of The Food Coop.

Roasted Chicory Chai
Combine 2 tablespoons of roasted chicory root with ½ teaspoon chai masala in 1 quart of boiling water. Infuse for 15 minutes, strain, and enjoy.

Cinnamon Chai
Add 1 teaspoon of powdered cinnamon and ½ teaspoon chai masala to 1 quart of boiling water. Let it steep for 15 minutes or longer, strain, and serve. This one pairs wonderfully with milk and sweetener, and kids especially love it.

Citrus and Ginger Chai
Save organic citrus peels by air-drying them for a few days, then storing them in a jar. To make this chai, use a small handful of dried citrus peels, 8 slices of fresh ginger, and ½ teaspoon chai masala. Steep the mixture in 1 quart of boiling water.

Roasted Dandelion Root Chai
Grind dried dandelion roots into a powder and pan-roast  them on low heat until they smell like a heavenly mix of chocolate and vanilla. Use 2 tablespoons of the roasted dandelion powder with ½ teaspoon of chai masala in 1 quart of water. Steep for at least 15 minutes or longer. Add steamed milk and sweetener to taste. (You can also buy roasted dandelion root.)

Golden Masala Milk
Gently heat 1 cup of milk in a pot. Whisk in 1 heaped teaspoon of golden paste and ¼ teaspoon chai masala. Let the mixture infuse for a few minutes, keeping the milk at a low simmer. Strain and sweeten to taste.

Black Tea Chai
Bring 1 quart of water to just below boiling. Add 4 teaspoons of loose black tea (Assam is a great option) and ½ teaspoon chai masala. Brew for 5 minutes, strain, and serve.

Green Tea Chai
Heat 1 quart of water to just below boiling. Add 4 teaspoons of loose green tea (Gunpowder tea works well) and ½ teaspoon chai masala. Brew for 3 minutes, strain, and enjoy.

Helpful Tools for Chai Success

A fine mesh coffee strainer or French press will help you remove any spice bits from your drinks. A good spice or coffee grinder is essential for making fresh chai masala or grinding roasted roots. And, of course, don’t forget to bring along a spirit of adventure!

Chai Masala

Always use fresh, whole spices for the best flavor. This recipe makes about 1 cup of masala chai powder.

To prepare, combine:
3 parts fennel seeds (3 tablespoons)
4 parts green cardamom pods (4 tablespoons)
1 part whole cloves (1 tablespoon)
2 parts allspice berries (2 tablespoons)
4 parts dried ginger root, not powder (4 tablespoons)
1 part black peppercorns (1 tablespoon)
½ part whole nutmeg, grated (½ tablespoon)
3 parts broken cinnamon sticks (3 tablespoons)
2 parts coriander seeds (2 tablespoons)

Measure and use a spice grinder to grind all the spices together into a fine powder. Don’t worry about the shells, as you’ll strain them out of your drinks. Store the mix in a dry, airtight container. It will stay fresh for up to two months.

Golden Paste

This paste is used to make the golden masala milk and is a key ingredient in Ayurvedic recipes.

To make the paste: gently heat ⅓ cup (70ml) of coconut oil in a pan until it melts. Add ½ cup (60g) of turmeric powder and briefly sauté it while stirring off the heat for about a minute. Return the pan to the heat, add 1 cup (250ml) of water, and simmer until the mixture forms a paste, which will take about 7 minutes. Store the paste in the fridge for up to two weeks or freeze for longer storage. Use as needed to make golden milk or in other recipes.

Hot Hibiscus Ginger Punch

How to describe this wonderful warm drink? It’s purple, pink, spicy, warm and lemonade sour with just the right amount of added sweet. I make up a batch every few days in my Instant Pot.

To make hot hibiscus ginger punch: add 2 quarts of water, ¼ cup fresh chopped ginger and ½ cup dried hibiscus flowers to the Instant Pot and set it on the soup/broth cycle for 30 minutes with a natural release. Strain and fill two mason jars to keep in the fridge and heat as needed with sweetener to taste.

Ginger Cinnamon Turmeric and Black Pepper Tea

This is another hot drink that makes a cold morning brighter, or a long dark evening shorter. I love the spicy and creamy combination with plenty of sweet. To make the mix: blend and store in a quart mason jar: 1 cup cinnamon, 1 cup dried turmeric powder, 1 cup dried ginger powder, ¼ cup freshly ground black pepper. Use 1 tablespoon of the mix, per 2 cups of boiling water in a large mug. Add milk and sweetener to taste.

Liberated Gingerbread Spice

Here’s a gingerbread spice mix to use with black tea, or in custards, desserts or sprinkle on a baked squash or sweet potato.

Grind together: 2 teaspoons cinnamon, 4 whole cloves, 1/4 teaspoon allspice berries, ½ teaspoon coriander seed, ½ teaspoon fennel seed, ¼ teaspoon whole peppercorns, ¼ teaspoon decorticated cardamom, 1 tablespoon powdered ginger

Queen Bee Ginger Panforte

Inspired by the famous Christmas sweet Panforte di Siena, a chewy Italian dessert with fruit and nuts. I kept the fruit and nuts, and added gingerbread spices with rich molasses. It makes an impressive offering, sliced with the pistachios shining out of the dark bread. You could shape it as a dessert sausage, or in the traditional panforte flat round or rectangular loaf. Serve chilled in thin slices.

1 cup cashews

½ cup pecans

½ cup pistachios

½ cup unsweetened coconut flakes

½ cup pitted dates

2 tablespoons fresh ginger, ground into a paste

1 tablespoon ground chia or flax seeds

½ cup unsalted cold butter, cut into small pieces

¼ cup unsulfured black strap molasses

2 teaspoons apple cider vinegar

1 tablespoon vanilla extract

Spices

2 teaspoons ground cinnamon

1 teaspoon fennel seed

¼ teaspoon black peppercorns

½ teaspoon decorticated cardamom

¼ teaspoon allspice berries

½ teaspoon coriander seed

¼ teaspoon sea salt

●     Read through the recipe and assemble ingredients and equipment.

●     Using a spice grinder, grind spices and salt together into a powder. Grind the chia or flax seeds.

●     Mince fresh ginger into a paste. A small food processor works well for this job.

●     In a preheated 350 F oven, on a parchment lined baking sheet, toast the nuts, dates and coconut together for 5 minutes. Watch that the coconut doesn’t burn. Stir and toast for another 2 to 3 minutes.

●     Pulse the ginger paste, ground spices, ground chia or flax, nuts, dates and coconut together in a food processor. Add the butter pieces, vinegar, vanilla and molasses. Pulse together into a chunky sticky mass.

●     On parchment paper, shape a round or rectangular loaf that’s ¾ inch thick. Alternatively, shape into two sausage shapes. Chill in the freezer until solid. Slice the loaf or sausages into ¼-inch slices. Wrap and store in the freezer until served. Beware, the butter will soften at room temperature.

Chai Spice Cake with Vanilla Coconut Whipped Cream

Gluten-free, egg free, processed sugar free and dairy free alternatives in recipe  

A light, fluffy, sweet, spicy and completely cake-like cake. Perfect for celebrations.

For the Flour

½ cup pre washed raw quinoa

½ cup raw chickpeas

½ cup carob powder

¼ cup roasted chicory root

¼ cup flaxseeds

1 tablespoon psyllium seed husk powder

1 teaspoon sea salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon 100% monk fruit powder

3 teaspoons chai spice (recipe follows)

2 teaspoons cinnamon

Wet Ingredients 

½ cup melted butter, or non dairy equivalent

1 ½ cups apple sauce

½ cup pitted dates, chopped

1 ¼ cups whole milk or plant-based milk

2 tablespoons apple cider vinegar

1 tablespoon vanilla extract

1. Using a Vitamix, large coffee grinder, or home flour mill, grind the dry ingredients and sift into a large mixing bowl. Note: I use a Vitamix and grind for 1 minute at high speed.

2. Preheat the oven to 350 F. Line a 9-inch round cake pan with parchment paper. (I melt my butter in the preheating oven.)

3. In the Vitamix, a food processor, or by hand—blend the wet ingredients, including dates, together. Once blended, stir them into the dry. Smooth the batter into the cake pan.

4. Bake for 35 minutes. Serve warm with Coconut Whipped Cream

Coconut Whipped Cream
14-ounce can of traditional coconut milk, leave overnight in the coldest part of the fridge to solidify

¼ teaspoon 100% monk fruit powder or liquid

2 teaspoons vanilla extract

1. In a food processor, whip the solids from the coconut milk, monk fruit and vanilla into a thick cream. If needed, add 1 to 2 tablespoons of the coconut water to thin the cream. 

Another Version of Homemade Masala Chai

Makes 1 cup ground powder

3 tablespoons fennel seed

4 tablespoons green cardamom pods, you will grind the whole pods

1 tablespoon cloves

2 tablespoons allspice berries

4 tablespoons dried ginger root, not powder

1 tablespoon black peppercorns

1 whole nutmeg

4 tablespoons broken pieces of cinnamon sticks

2 tablespoons coriander seeds

1. Start with whole fresh spices.

2. Measure and grind the spices, using a Vitamix or spice/ coffee grinder.

3. Keep mix in a sealed tin or jar, in a cool dry place, and use within 3-4 months.

To make the chai: Add 5 teaspoons loose leaf black tea and 1 to 2 teaspoons chai powder to 1 quart boiling water and steep for 5 minutes. Strain. Add milk and sweetener to taste.