Spice of Life Masala Chai
I am grateful for the stories food and drink evoke from traditional ancient cultures linking our humanity. For example, how many families from India brewed Masala Chai so lovingly, taking the time to sit, talk, cry, laugh, argue, or momentarily hold one another? The ritual of tea is also an opportunity to embrace and extend yourself a loving hug.
There are a plethora of Masala Chai recipes on Google. I researched one from a cookbook called Khazana by Saliha Mahmood Ahmed. I learned how to be fearless in combining spices because of this tea. It usually contains up to 5 different spices, and each one lends a note, a depth of flavor, and a melody that brightens and harmonizes the tea. I asked myself if this tea was so delicious, complex, and nourishing that I could use this technique and spices more frequently in my everyday cooking. I hope you have the same revelation as you brew and sip on this delightful, ancient, healing tea.
Why is it so healthy?
Ginger is a powerful healing spice. Gingerol and shogaols, two of the components in ginger that give it its pungent bite, can help relieve nausea and pain (including migraines). In addition, ginger is anti-inflammatory and antimicrobial and may have cancer-preventive properties. Cinnamon, another critical spice in this mix, is antibacterial and can help lower fasting blood sugar. Finally, fennel seeds support digestion and can even have a carminative effect, relieving gas and bloat.
Masala Chai
INGREDIENTS
Water
Common Spices (ginger, cinnamon, cardamon, whole cloves, fennel)
Milk or nut milk of choice
Sweetener - maple sugar or coconut sugar.
instructions
Bring one cup of water with the spices just to a boil- then simmer until fragrant, turn off the heat, add the tea and let steep for 10 minutes. Boiling the tea will make it bitter.
Once it steeps, add the amount and choice of milk to your tastebuds.
