Masala is the name given to spice mixes used in South Asian cooking.
In this recipe we love to spend a little bit of extra time elevating our traditional chamomile tea into this aromatic raspberry masala chai.
The subtle flavour of chamomile pairs really well with these fragrant and punchy spices which makes for a wonderfully relaxing drink.
Notes:
- You can use fresh raspberries instead of frozen if you prefer.
- You can always experiment with different spice mixes and swap things in and out. For instance, a pinch of nutmeg could be a nice addition to my recipe below.
- This recipe is easily scalable, simply double the ingredients to make 2 cups of this raspberry masala chai.
Raspberry Masala Chai
Ingredients
- 1/4 thumb of fresh ginger, peeled
- 1/2 cinnamon stick
- 2 cardamom pods
- 2 whole cloves
- 500 ml water
- 80 g frozen raspberries
- 1 chamomile tea bag
- 1 lemon
- maple syrup, to serve (optional)
Method
- Add the ginger, cinnamon, cardamom pods and cloves to a pestle and mortar and gently crush.
- Then add the water along with the crushed spices to a saucepan on a medium heat. Bring to the boil then reduce the heat and simmer for 7 minutes.
- Add the raspberries to the saucepan and bring the tea to a boil, reduce the heat and simmer again for 2 minutes. Remove the tea from the heat, add in the tea bag and brew for 3 minutes.
- Squeeze in the juice from half the lemon then sieve the tea to remove all the spices. Next, slice the remaining half of the lemon.
- To serve, pour the tea in a cup and finish with some slices of lemon and a splash of maple syrup if needed.