Organic Masala Chai
Blend ~ Organic ~ Supreme ~ Caffeinated
Organic black Tea, ginger, cinnamon, green cardamon, cinnamon, ginger and vanilla flavoring. This classic blend gives a bite a spice with a side of sweet.
General Brewing Instructions: Bring 2 parts water and 1 part milk with 2 rounded tsp. (per 8 oz) to a boil.
Some Fun information on Masala Chai
Chai teas are a deep part of Indian culture. These tea recipes can be found in ancient Ayurvedic texts. Masala Chai is often called the grandmother’s chai. Grandmothers the caretakers of the family would often use the recipes that have been handed down to them for hundreds of generations. They would change the recipe to help support the body. Usually made with cardamom, cinnamon, star anise, sometimes fennel seeds, peppercorns, nutmeg and cloves. Chai tea has a strong black tea base traditionally made with Assam. This special type of assam is called Mamri. Mamri has been cured in such a way it creates granules as opposed to leaf tea. Traditionally the chai’s are made with 2 parts water and 1 part milk.
Green Rich Tea’s Masala Chai is packed with healthy benefits as as well as taste. Check out what the spices of our Masala Chai does!
Black Tea ~ Full of antioxidants and flavonoids. Black tea may protect LDL cholesterol, helping prevent cardiovascular disease. In addition, some research has shown black tea has anti-viral and anti-cancer properties.
Ginger ~ Ginger is commonly used as a digestive aid and can help ease nausea. It also can improve circulation and reduces inflammation. This is an important root used in Eastern medicine, ginger offers antioxidant support, and some research has also shown that ginger can help fight cancer cells.
Cinnamon ~ Cinnamon also helps with digestion and is said to help with balancing blood sugar. Cinnamon has long been used as an ancient remedy to fight colds, flu and sore throats. Also used as an antidote for diarrhea, stomach upsets and to help ease menstrual cramps. It is warming to your body and restorative to the nervous system.
Green Cardamon ~Green Cardamon is thought to stimulates the mind and offer clarity, relieve gas, heartburn and nausea, and can be effective against allergies caused by dairy products. Found in virtually every Tibetan medicine formula, cardamom helps detoxify the body, improve circulation and may also fight respiratory allergies.
Get your morning going with a Banana Chai Smoothie! this tasty treat allows for many variations. Be creative and enjoy!
1/2 cup of water
1-2 tsp of Green Rich Tea’s Organic Masala Chai
1/2 of milk of your choice
pinch of cinnamon
pinch of ground ginger
2-3 ice cubes
1 serving of protein powder
1 tsp of spirulina
Bring the water to a boil in a small sauce pan, turn off heat, add tea leaves. Brew Tea 3-5 min. Strain tea into blender. Add milk, banana, and any optional ingredients. Puree until smooth add ice cubes, blend until ice is crushed. Pour into glass, sprinkle with cinnamon and ginger, and ENJOY!
Are you looking for a great fall recipe? Apples are so delicious and abundant right now and they pair well with Masala Chai. Here is a great twist to an all-time favorite. The Masala Chai Apple Crisp.
Masala Chai Spice Apple Crisp2 1/2-3 lbs apples (4-5 large apples)1/4 cup sugar1 cup all purpose flour1/2 cup oatmeal, rolled oats or quick cooking1/2 cup brown sugar3 Tbs Green Rich Tea’s Masala Chai
1/4 tsp ground black pepper1/3 cup butter, melted and cooled1/2 tsp vanilla extract1/4 tsp almond extract
Preheat the oven to 350F.Peel and core the apples, the cut them into relatively thin slices (12-16 per apple, depending on the size of the apple). Transfer the slices to a medium bowl and toss with 1/4 cup sugar.In a large bowl, stir together flour, oatmeal and brown sugar until well combined and no lumps of brown sugar remain (break them up with a spatula, if necessary). Add in Green Rich Tea’s Masala Chai and black pepper and stir to incorporate.Pour in melted butter, vanilla extract and almond extract and stir, with a spoon or spatula, until all the ingredients are well-blended and the mixture forms big, moist crumbles.Transfer apple slices to a 9-inch square baking pan and arrange in a flat layer. Top evenly with crumble mixture.Bake for 40 minutes, or until the apples are tender when poked with the tip of s sharp knife.Allow to cool for at least 20 minutes before serving.
Enjoy by itself or my favorite A La Mode!
Start your weekend right with a warm drink tonight! This great drink is excellent to warm up by the fire and enjoy on the weekend. Hot Buttered Chai is calling your name! Have some friends over and enjoy the fall weather with this warming drink.
Hot Buttered Chai
1 stick (8 TBS) butter at room temperature
1 cup coconut sugar
2 1/2 inch piece of ginger peeled
7 TBS Green Rich Tea’s Masala Chai leaves
8 ounces of brandy
16 oz boiling water
In a small bowl cream the butter and the sugar together with a wooden spoon until evenly incorporated. Divide between 4 mugs. Next combine ginger and chai leaves and boiling water in heat safe pitcher. Let seep for 4 minutes, then strain. Pour 2 ounces of Brandy in each mug and 4 ounces of the tea into each mug. Mix with a spoon until batter has melted completely. Serve and drink immediately.
Wondering what dessert to bring to your next fall party? Look no further. These divine Masala Chai Latte Cupcakes are heavenly. Moist, melt in your mouth, sweet and spicy will have your friends praising your baking skill.
1 cup soy milk2 tablespoons Green Rich Tea’s Masala Chai
1 teaspoon apple cider vinegar1 1/4 cups all-purpose flour2 tablespoons cornstarch3/4 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoons ground cinnamon1/2 teaspoon ground cardamom1/4 teaspoon ground ginger1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/3 cup canola oil3/4 cup granulated sugar2 teaspoons vanilla extract
For Buttercream frosting:1/2 cup sugar2 large egg whites3/4 cup (1 1/2 sticks) unsalted butter, room temperature2 teaspoons vanilla extract1/4 teaspoon ground cinnamon
Preheat the oven to 350°F.
Heat soymilk in a small saucepan or microwave until almost boiling. Remove from heat and add tea bags. Allow to steep for 10 minutes, strain the tea from the soymilk. Re-measure, and add more soymilk to make exactly 1 cup. Whisk in cider vinegar, and side aside until curdled.
In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, and spices. Pour in soy milk mixture, along with oil, sugar, and vanilla, and stir just until no large lumps remain.
Fill cupcake liners with 1/4 cup of batter (liners should be 2/3 full), and bake for 20-22 minutes or until puffed and golden. Transfer to a cooling rack and allow to cool completely before frosting.
For buttercream frosting: put the sugar and eggwhites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream.
Pour the mixture into the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed until it cools and forms a thick and shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until is is thick and very smooth, 6-10 minutes. Add the vanilla and cinnamon and whip for another 30 seconds until incorporated. Spread or pipe on cooled cupcakes.