Masala Chai

Heat a non stick pan on medium heat and dry roast all the cardamoms, cinnamon sticks, peppercorns, star anise and whole cloves.

Once you get the aroma of the spices remove from heat and add the ginger powder and grated nutmeg.

Allow the mixture to cool completely before grinding in a coffee grinder and once ground the mixture should be stored in an airtight container.

The above measurements should yield approximately 8-10 teaspoons of ‘chai masala’.

You will need 5ml of chai masala to make 4 cups of tea.

TIP: You can also add a few sprigs of mint to your cup before straining the mixture into the tea for a more soothing version.

Reprinted with permission of HealthyVegetarianFoods. To see more, click here.