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Masala Chai Paste




I've recently been studying cinnamon and one of its greatest gifts is to support sluggish digestion. It can aid in decreasing gas and bloating and allay nausea and vomiting. Its anti-inflammatory properties can assist in decreasing digestive irritation. All things my belly needs at this time.


Chai is the first thing that comes to mind when I think of cinnamon in tea form. Masala chai, which translates to "spiced tea," has been consumed for thousands of years as a revitalizing drink. It wasn't until the 1800s that black tea was introduced to

India when the British established tea plantations in Assam. It didn't even become a common ingredient in masala chai until the 1960s due to the prohibitive cost of black tea for locals.


Since its inception, there have been countless variations of this spiced tea so there doesn't seem to be a wrong way to do it. Below you will find a blend of typically used spices that taste like quintessential masala chai to me! But, where I am putting a twist on things is suggesting a new format for consuming it that allows you to easily make a cup of homemade tea while experiencing more of the constituents the herbs have to offer.


Skip the concentrates and make a masala chai paste! By mixing powdered spices with honey and ghee, you will be prepared to make a homemade cup of this warming and invigorating beverage. Simply add water, milk, masala chai paste and black tea to a pan. Simmer, strain (the tea), and sweeten. Done!


Remember the bullet proof trend? Adding ghee to brings healthy fats and additional vitamins to your tea. Honey is antibacterial and high in phytonutrients.



Ingesting the spice powders vs infusing whole plants allows the body access to all the constituents available from the herbs rather than only those that are water soluble and transferred to a steeping liquid. It does make for a slightly different mouth feel compared to steeping and straining, but I think its worth it for the additional benefits.


Better yet, skip the liquid all together and eat by the spoonful for a flavorful, potent bite to support gut health. This idea is inspired by a traditional Ayurvedic preparation of mixing ashwagandha powder with ghee (and honey) as these carriers have their own health benefits and to improve the taste of a plant otherwise known as "smell of a horse." Milk and Honey Herbs also has a wonderful recipe for instant golden milk that is in a similar vein.



M A K E

M A S A L A C H A I P A S T E


7 tsp cinnamon powder

4 tsp cardamon powder

4 tsp ginger powder

3/4 tsp clove powder

3/4 tsp allspice powder

1/2 tsp nutmeg powder

1/4 tsp black pepper powder

3 tbsp ghee

2 tbsp honey


Blend spice powders in a bowl.

Mix with ghee and honey.

Store in a jar in a cool, dark place.



M A K E

M A S A L A C H A I T E A


1 c water

1 c milk of choice

2 tsp masala chai paste

2 tsp assam black tea

Honey, to taste


Warm water and milk in a saucepan until just simmering.

Put black tea into a tea strainer.

Add tea and paste to the saucepan.

Lightly simmer for 15 minutes or until you reach a desired taste.

Remove tea strainer.

Pour tea in a mug. Add honey to taste.

Enjoy!


N O T E S


*This recipe makes approximately 6 cups of tea.

*Swap ghee for coconut oil for a dairy free option.

*Swap assam black tea for your favorite tea including rooibos for a caffeine free option.

*The paste does not need to be refrigerated. The powdered spices and ghee are shelf stable and honey is a natural preservative.










For educational purposes only. Not intended for medical advice. Always consult your physician.