A recipe for delicious chai

Masala simply translates into “spiced”, and “chai” is the word for tea. Thanks to its growing popularity in North America, most of us mean masala chai when we order a “chai latte”.

Here's my version of masala chai. I prefer it to be spicy and I try to keep the sugar down well.

It's easy to personalize this recipe to your own tastes after a few tries.

Common ingredients include cloves, ginger, star anise, and peppercorn. A great addition I love are rose petals. The flavour is subtle but elegant. You can find dried rose petals and all the necessary spices at Galloway's.

Makes 2 servings, or 1 serving for a large tumbler.

• 2 cups of water
• 2 tsp of sugar
• 1tbl of fennel
• 4-6 pods of green cardamom (crushed)
• 3” stick of cinnamon
• 3 tsp of assam tea 
• ½ cup of milk

*tip: put the assam in a disposable tea bag (3 teabags of English breakfast work as well) 

1. In a small pot, boil the fennel, green cardamom, and cinnamon in water
2. Once the water is at a boil, brew the tea in the pot for 4-5 minutes
3. Take out the tea
4. Add milk and sugar, bring to a simmer
5. Pour chai into mugs using a strainer
6. Enjoy your hot chai with a friend or on the go