I’m so excited this month to make Masala Chai for the February Recipe Swap. Each month, bloggers are paired with another blogger to explore and make or adapt a recipe from someone else’s blog. Last month, I made Blueberry Cardamom muffins, inspired by the Schizo Chef blog. This month, I was lucky to be paired with Sasmita from First Timer Cook. Sasmita’s blog is filled with recipes designed to make cooking easy. There were so many recipes I was tempted to make, and I’ve definitely got Baked Chenna Tikkas, Carrot Turmeric Soup, and Mango Cheesecake Trifles on my list of recipes to try out soon.
All that said, Sasmita’s Masala Tea is so lovely for a February recipe. We had snow this past weekend in the PNW. Seattle got the brunt of the storm, but it worked its way down through the valley and out onto the coast. It was the perfect weather for tea and a good book.
Note the hint of snow on the ground and my flip flops. This is life in coastal Oregon. The Masala Chai warmed me up nicely. I spent the better part of a weekend afternoon (under a throw with the dog on my lap) sipping tea and reading.
This recipe is easy to make and perfectly spicy. My version is vegan - largely because I was out of milk. I do think the coconut milk used here gives the masala chai a rich, tropical flavor. Plus, the spices are just so warm and cozy.
Ingredients
- 2 cups water
- 1 1/2 tablespoon loose leaf black tea
- 4 whole cloves
- 1 cinnamon stick
- 1 star anise
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground black pepper
- 1 tablespoon sugar
- 1/2 cup coconut milk or milk
Instructions
- Combine the water, tea, and all spices. Bring to a boil and boil for 2 - 3 minutes.
- Whisk in the coconut and milk and reduce to a simmer. Simmer, stirring regularly, for 2 -3 minutes.
- Serves 2. Enjoy!
Please check out the other delicious Recipe Swap Recipes
Koeksisters - South African Doughnuts
Til Ke Laddu - Sweet Sesame Seed Balls
Roasted Beetroot Hummus
