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    You are in: Home / Recipes / Masala Chai Recipe
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    Masala Chai

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 04, 2012

      At first I thought the spices were very hard to detect in this chai but I left in the spices to steep longer after removing the tea bags (I used Traditional Medicinals red raspberry leaf tea bags to be healthier) and it made a nice chai which I also made dairy free but adding extra home-made almond milk & date syrup to sweeten (hate sugar). I increased the amount of spices using about 1/8 tsp fennel seeds, a small stick of cinnamon, 4 whole cardamom pods, grinding the seeds plus 2 more bruised ones (I love cardamom), plus the rest of the ingredients. Made for Veggie Swap #46 ~ May 2012 ~

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    • on May 04, 2012

      Wonderful tea, nicely balanced. I used ceylon tea leaves vs. tea bags which I highly recommend. I didn't have any fresh ginger so I used some crystallized ginger & cut way back on the sugar. Made for our VIP in the Veggie Swap 5/12.

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    • on August 20, 2012

      Nice mild but complex spicing on this. I used bulk tea, which I think works better than tea bags. I also allowed the tea to come to a boil slowly, and that might have made the spices stand out more.

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    • on May 10, 2012

      I used decaf tea, and let them steep quite awhile. I used soy milk too. Thanks for a lovely drink. :) Made for the vegetarian swap-May 2012.

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    Nutritional Facts for Masala Chai

    Serving Size: 1 (87 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 65.0
     
    Calories from Fat 15
    23%
    Total Fat 1.7 g
    2%
    Saturated Fat 1.0 g
    5%
    Cholesterol 6.5 mg
    2%
    Sodium 38.8 mg
    1%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 9.7 g
    38%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    black tea bags

    cloves

    gingerroot

    cardamom seeds

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