Masala Chai Creations

The Master Blender’s Chai blending philosophy is to use only high-quality fresh herbs and spices with strong, aromatic character and to carefully balance the competitive notes of cardamom against the mouth-numbing cloves and strong cinnamon. This tea’s natural digestive and carminative properties make it an ideal component for a rich, spicy after-dinner cocktail.
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Steep using equal parts hot water and warm milk for a classic preparation. Or, try as a Chai tea latte – steep the tea in hot milk and add sugar. Alternatively, a tasty variation of this Chai blend is to serve with some condensed milk, thin slices of almond, and some saffron flowers. Adding some fragrant red rose petals and a spot of organic honey makes for a wonderfully cozy experience.

Indian Chaippuccino

Serves 1

Ingredients

  • 10 Teaspoons
    TEALEAVES Masala Black Tea Chai (Master Blend No. 1000) or TEALEAVES Herbal Spiced Chai (Master Blend No. 1002)
  • 4 Ounces
    Whole Milk (Or Half-and-Half for Extra Decadence)
  • 4 Ounces
    Chai Liquor
  • Garnish
    Brown Sugar
  • Garnish
    Cinnamon Stick
  • Garnish
    Whole Star Anise

Steps

  1. Add 10 heaping tsp of Tealeaves Masala Chai (or Tealeaves Herbal Spiced Chai) in 1 quart of hot boiling water.

  2. Steep at least 1 hour (if you are in a hurry, to make chai strong and fast, simmer gently for 20 minutes) - you can let the chai steep for hours – the longer, the stronger.

  3. Decant chai liquor and store in the fridge.

  4. Add 4 oz of chai liquor and 4 oz of whole milk in a stainless steel vessel.

  5. Steam the milk and tea until frothy using an espresso steam wand.

  6. Serve in a cappuccino cup and float a whole star anise on the foam.

  7. Add a cinnamon stick and serve with brown rock sugar.

Festive Eggnog Chai

Serves 1

Ingredients

  • 10 Teaspoons
    TEALEAVES Masala Black Tea Chai (Master Blend No. 1000) or TEALEAVES Herbal Spiced Chai (Master Blend No. 1002)
  • 4 Ounces
    Eggnog
  • 4 Ounces
    Chai Liquor
  • Garnish
    Brown Sugar
  • Garnish
    Cinnamon Stick
  • Garnish
    Whole Star Anise

Steps

  1. Add 10 heaping tsp of Tealeaves Masala Chai (or Tealeaves Herbal Spiced Chai) in 1 quart of hot boiling water.

  2. Steep at least 1 hour (if you are in a hurry, to make chai strong and fast, simmer gently for 20 minutes) - you can let the chai steep for hours – the longer, the stronger.

  3. Decant chai liquor and store in the fridge.

  4. Add 4 oz of chai liquor and 4 oz of eggnog in a stainless steel vessel.

  5. Steam the eggnog and tea until frothy using an espresso steam wand.

  6. Serve in a cappuccino cup and float a whole star anise on the foam.

  7. Add a cinnamon stick and serve with brown rock sugar.

Mocha Chai

Serves 1

Ingredients

  • 10 Teaspoons
    TEALEAVES Masala Black Tea Chai (Master Blend No. 1000) or TEALEAVES Herbal Spiced Chai (Master Blend No. 1002)
  • 4 Ounces
    Whole Milk (Or Half-and-Half for Extra Decadence)
  • 4 Ounces
    Chai Liquor
  • Brown Sugar
  • Garnish
    Cinnamon Stick
  • Garnish
    Whole Star Anise
  • Garnish
    Chocolate Syrup
  • Garnish
    Dark Chocolate Shavings

Steps

  1. Add 10 heaping tsp of Tealeaves Masala Chai (or Tealeaves Herbal Spiced Chai) in 1 quart of hot boiling water.

  2. Steep at least 1 hour (if you are in a hurry, to make chai strong and fast, simmer gently for 20 minutes) - you can let the chai steep for hours – the longer, the stronger.

  3. Decant chai liquor and store in the fridge.

  4. Add 4 oz of chai liquor and 4 oz of whole milk in a stainless steel vessel.

  5. Add 4 oz of chai liquor and 4 oz of whole milk in a stainless steel vessel.

  6. Add a drizzle of quality chocolate syrup and garnish with chocolate shavings (preferably dark or bittersweet chocolate)

  7. Float a whole star anise and chocolate shavings on the foam.

  8. Add a cinnamon stick and serve with brown rock sugar.

Decadent Chai

Serves 1

Ingredients

  • 10 Teaspoons
    TEALEAVES Masala Black Tea Chai (Master Blend No. 1000) or TEALEAVES Herbal Spiced Chai (Master Blend No. 1002)
  • 4 Ounces
    Whole Milk (Or Half-and-Half for Extra Decadence)
  • 4 Ounces
    Chai Liquor
  • Garnish
    Brown Sugar
  • Garnish
    Cinnamon Stick
  • Garnish
    Whole Star Anise
  • Garnish
    Whipped Cream

Steps

  1. Add 10 heaping tsp of Tealeaves Masala Chai (or Tealeaves Herbal Spiced Chai) in 1 quart of hot boiling water.

  2. Steep at least 1 hour (if you are in a hurry, to make chai strong and fast, simmer gently for 20 minutes) - you can let the chai steep for hours – the longer, the stronger.

  3. Decant chai liquor and store in the fridge.

  4. Add 4 oz of chai liquor and 4 oz of half-and-half in a stainless steel vessel.

  5. Steam the half-and-half and tea until frothy using an espresso steam wand.

  6. Garnish with whipped cream, star anise and cinnamon stick.

Naughty Chai

Serves 1

Ingredients

  • 10 Teaspoons
    TEALEAVES Masala Black Tea Chai (Master Blend No. 1000) or TEALEAVES Herbal Spiced Chai (Master Blend No. 1002)
  • 4 Ounces
    Chai Liquor
  • 4 Ounces
    Whole Milk (Or Half-and-Half for Extra Decadence)
  • A shot of
    Rum
  • Garnish
    Brown Sugar
  • Garnish
    Cinnamon Stick
  • Garnish
    Whole Star Anise

Steps

  1. Add 10 heaping tsp of Tealeaves Masala Chai (or Tealeaves Herbal Spiced Chai) in 1 quart of hot boiling water.

  2. Steep at least 1 hour (if you are in a hurry, to make chai strong and fast, simmer gently for 20 minutes) - you can let the chai steep for hours – the longer, the stronger.

  3. Decant chai liquor and store in the fridge.

  4. Add 4 oz of chai liquor and 4 oz of whole milk in a stainless steel vessel.

  5. Steam the milk and tea until frothy using an espresso steam wand.

  6. Add a generous shot of rum.

  7. Sweeten with brown sugar.

  8. Garnish with a cinnamon stick and float a whole star anise on top

Tea in recipe

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