Ingredients
For the Masala
- 4 green cardamoms
- 1½” stick cinnamon
- 6-8 black peppercorns (kali mirch)
- 4-5 cloves
- ½ tsp fennel seeds
- ½ star anise (optional)
- 1½ cups water
- ¾ cup soy milk or cashew milk
- 6-8 tbsp date paste o 1-2 pitted dates
- 1” pc unpeeled ginger, crushed
- 2 tbsp fresh mint leaves (pudina) (optional)
- 1-2 blades lemongrass (optional)
Photo by Vinita Punjabi
For the Masala
Grind all ingredients together to a coarse powder.
You may store the masala for up to 2-3 weeks at room temperature.
For the Tea
Mix water, soy milk and chai masala in a pan and boil for 3-4 minutes. Add date paste and ginger and boil for a minute. Add mint leaves and lemongrass, cover and boil for 5 minutes. Strain, pour into cups and serve.
Serves 2
