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Ingredients

Method

Useful swaps

  • Make a gently infused masala chai: Use exactly 175 g brewed black tea; 180 g low fat milk 2 percent; 8 g pure honey; 4 g fresh ginger root; 0.5 g ground cardamom; 0.5 g ground cinnamon. Scrub and finely grate the complete 4 g ginger portion. Simmer the tea, all grated ginger, cardamom, and cinnamon for 4 minutes; reduce to low, add the milk, and heat to 165°F. Remove from heat, whisk in honey, rest for 60 seconds, and pour the complete serving into a heat-safe cup. Dietary pattern is unchanged. Contains milk; honey is unsafe for infants younger than 12 months. The same 175 g brewed black tea keeps caffeine at about 35 mg and nutrition unchanged.
  • Make a milk-first masala chai: Use exactly 175 g brewed black tea; 180 g low fat milk 2 percent; 8 g pure honey; 4 g fresh ginger root; 0.5 g ground cardamom; 0.5 g ground cinnamon. Scrub and finely grate the complete 4 g ginger portion. Warm the milk, all grated ginger, cardamom, and cinnamon over medium-low heat for 4 minutes without boiling; add the brewed tea, heat the mixture to 165°F, remove from heat, whisk in honey, rest for 60 seconds, and serve all of it. Dietary pattern is unchanged. Contains milk; monitor the saucepan continuously to prevent boil-over. The complete serving retains the same nutrition and about 35 mg caffeine.

Storage and reheating

  • Refrigerate for up to 2 days.
  • Not marked as freezer-friendly.
  • Suggested reheating: Pan, Microwave.

About this recipe data

The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.

Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.

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