If, like me, you’re British, then you’ll understand the importance of tea in the world.
In fact, tea has been popular the world over for many years, and it’s enjoyed in many different ways.
My Ukrainian in-laws serve tea brewed strongly then watered down with boiling water, but never with milk, only a little lemon. My British friends enjoy it strong, white and full of sugar, and in constantly-refilled mugs. In India, however, they serve Masala Chai, and it is just wonderful.
The Chai of Starbucks, that horrible sickly syrup stirred into skimmed milk, is a far cry from the subtle and gorgeous Masala Chai that’s made in huge pots in South Asia. Made properly, Masala Chai is like a hug in a mug; a delightful and warming drink that is the perfect way to start your day.
This vegan version of the Indian classic is super quick and easy to make, but if you have the time to extend the cooking time (over a very low heat) for an hour or so, you’ll see just how amazing this recipe can become. If you only have ten minutes–don’t worry! It will still inspire you from the inside out!
(Makes chai for 1)
1 cup almond or soy milk
1 cup water
1 black teabag
1-inch piece of fresh ginger
1 cinnamon stick or 1/2 teaspoon of ground cinnamon
1 star anise
3 cardamom pods, crushed
1 teaspoon agave nectar / maple syrup
Place everything into a pan over a medium heat, bring to a boil, then cook for 5 minutes
Remove from the heat and let sit for 5 more minutes
Drain and serve!
In my mind, Masala Chai is enjoyed spectacularly after a little yoga session, but maybe that’s just me. If you’re trying to cut down on your coffee intake, this can be a great recipe to help you out.