High Fructose Corn Syrup Free Masala Chai
Warm, spiced, and deeply aromatic, this homemade chai is the kind of drink that makes you want to curl up and slow down. Whole spices ā cardamom, cinnamon, cloves, peppercorn, and fresh ginger ā are simmered together until the water turns fragrant and richly tinted, building a flavor base that no bottled version can touch. That's exactly the point: most store-bought chai concentrates and mixes are loaded with high fructose corn syrup, making it genuinely hard to find a clean version without reading every label twice. Here, the only sweetener is plain sugar, added to taste, so you stay in complete control of what goes into your cup. The milk goes in last and is brought to a gentle boil, giving the chai that signature caramel color and a creamy, rounded finish. A quick strain and it's ready ā smooth, warming, and satisfying in a way that feels both indulgent and completely wholesome.
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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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