Sunday, August 10, 2014
I kinda fell in love with this rooibos masala chai from Miss Tea, but it was a bit pricey and not exactly acquirable in the Pittsburgh area. So I set out to emulate the magic mix. The ingredients are a perfect composition of vanilla, shaved nutmeg, dried ginger, real cinnamon, whole cloves, crushed cardamom, and rooibos loose leaf. I basically eyeballed the proportions from the original and taste-tested/adjusted until I got it perfect. Dried ginger is pretty much the best. Always need more.
There's a few more in-depth recipes for making your own masala chai, from TheKitchn and Design*Sponge. Although, if you're really adventurous, you can attempt your own custom blends of non-masala teas. You're no longer limited by the tea selection in the store!
Making Tea Concentrate
Rather than purchase chai concentrate, you can make your own fairly easily. I boil 4 cups of water, add 2 Tbsp of loose leaf tea, and then brew for 15 minutes (less if you're using black or green tea as a base). Pour through a sieve into a glass bottle and refrigerate. It should keep for up to a week. Then you're free to mix the tea concentrate into soy/almond/cow milk or water or whatever adventure you feel like trying.