Masala Chai

I have for you a Whole 30 Masala Chai. Because it's a cold rainy day, and cold rainy day's call for a lovely cup of tea. Okay, any day in my book. But here we are. This original recipe can be found HERE. If you are eating paleo, add a little sweetener.

This recipe is easily scaled down to make one cup. It's about 1/4 cup water and the rest milks. I use one tea bag. Put everything in and cook in the Instant Pot for 5 minutes.

Click to find more Whole 30

Paleo

Primal 

recipes here on Give Peas A Chance, or use the search function. 

Masala Chai

(Makes four cups)
1 cup water
1 slice ginger, about 1/2" x 1 inch (dried is also great)
1 cinnamon stick, about 3"
1-2 strips of orange zest, just the zest not the white pith

6-10 Whole Black Peppercorns 

3-4 Whole Green Cardamom (bruised)

4 Whole Allspice berries

3-4 whole Cloves 

1 star anise
1/8-1/4 teaspoon nutmeg, grated (OR a couple pieces of mace)

3-6 black tea bags

2.5 cups cashew, or almond milk
1/2-1 tablespoon of coconut milk

Sweetener of choice, honey, sugar, coconut sugar, etc.

This recipe is a guide, use as little of the spices, or more to your taste. 

Freezer Tip: I keep ginger slices and citrus zest in the freezer. Find more Freezer Tips here.

Stove Top Method

(Over night method produces a spicier flavored cup of chai )

1. Bruise whole spices until just broken.
2. Place water and spices into a small pot. 
3. Bring to a boil, turn down the heat to a simmer.
4. Turn heat off and cover the pot until morning.  
5. In the morning add tea and milk.
6. Bring pot back up to heat until the contents start to steam, and you see just a small amount of bubbles on the edges of the pan.
7. Turn the heat off, let the contents steep for 3-4 minutes.
8. Pour through a fine mesh sieve.
9. Sweeten to taste if you are making a sweetened version.

To make this all at once:

1. Bruise whole spices until just broken.
2. Place water and spices into a small pot. 
3. Bring to a boil, then turn the pot down to a simmer. 
4. Simmer for 3 minutes, 
5. Add tea and milk.
6. Bring pot back up to heat until the contents start to steam, and you see just a small amount of bubbles on the edges of the pan.
7. Turn the heat off, let the contents steep for 3-4 minutes.
8. Pour through a fine mesh sieve.
9. Sweeten to taste if you are making a sweetened version.

Instant Pot Method

1. Bruise whole spices until just broken.
2. Place one cup of water into the Instant Pot liner.
3. Place the spices and one cup of water into a Instant Pot safe bowl. I use a four cup Pyrex measuring cup. 
4. Put the measuring cup on top of the trivet. 
5. Cook uncovered on HIGH pressure for 3-6 minutes, according to how spiced you want your tea.
6. Do a quick release, open the lid and add milk and tea to the cup.
7. Close the lid and cook for 5 minutes on high pressure.
8. Let sit for about 5 minutes, and release the remaining pressure in the put by turning the vent knob to open.
9. Strain through a fine mesh sieve.
10. Sweeten to taste if you are making a sweetened version.

* You can also place ALL the ingredients into the cup at once, and cook on HIGH pressure for 5 minutes. The tea won't be as spicy, but it's perfect for when we're in a hurry, and what I tend to do the most. Because I'm in a hurry, for some reason.

(Overnight Instant Pot method)

1. Bruise whole spices until just broken.
2. Place one cup of water into the Instant Pot liner.
3. Place the spices and one cup of water into a Instant Pot safe bowl. I use a four cup Pyrex measuring cup. 
4. Put the measuring cup on top of the trivet. 
5. Cook uncovered on HIGH pressure for one minute.
6. Turn off the Instant Pot and let this sit overnight. 
7. In the morning add milk and tea to the spices.
8. Cook for 5 minutes on HIGH pressure.
9. Let it sit for 5 minutes, then release the remaining pressure.
10. Strain through a fine mesh sieve.
11. Sweeten to taste if you are making a sweetened version.

Thanks for reading Give Peas A Chance!

Find me on

 Facebook, Twitter (@peasblog), Instagram (@peasknees), Google +