Fructose Free Masala Chai
Warming, spiced, and deeply aromatic, this homemade chai is the kind of drink that turns an ordinary afternoon into something worth savoring. Whole spices ā cardamom, cinnamon, cloves, black pepper, and ginger ā are simmered low and slow until the water is fragrant and richly tinted, building a flavor base that no store-bought mix can replicate. The black tea goes in next, deepening the color to a gorgeous amber before the milk is added and everything comes together into that signature caramel hue. Managing fructose intake often means scrutinizing packaged beverages and flavored drinks for hidden high-fructose sweeteners, but here you control exactly what goes in ā just plain sugar, adjusted to your own tolerance and taste. Simmering the milk directly in the spiced brew rather than adding it separately is what gives this chai its full-bodied, rounded finish. Strain it into your favorite mug, press the solids to get every last drop, and you have a cozy, from-scratch cup that feels like a genuine treat.
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Learn more āIngredients
4 servings
- 8 green cardamom pods, lightly crushed
- 1 cinnamon stick (about 3 inches)
- 4 whole cloves
- 6 black peppercorns
- 1 inch fresh ginger, thinly sliced
- 1 star anise (optional)
- 2 cups water
- 3 tsp loose-leaf black tea or 3 black tea bags (such as assam or darjeeling)
- 2 cups whole milk
- 2ā3 tbsp sugar, or to taste
Instructions
- 1
Combine the cardamom pods, cinnamon stick, cloves, peppercorns, ginger, and star anise (if using) in a medium saucepan with the water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes, until the water is fragrant and lightly tinted.
- 2
Add the black tea and simmer for 2 minutes, until the liquid is a deep amber-brown.
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