Masala Chai Tea

We use a masala chai tea recipe on the Integrative Mineral Balancing Program to support digestion and spleen function while still getting in our daily milk. It has a nice warming effect which seems to keep the body warm, while the herbs are typically well tolerated. There are many different ways to make this tea, and future updates to this blog post will have some variants.

This recipe can be used to make coffee in the morning, or for a nice cup of tea. The caffiene can be quite stimulating, but the cardamom counteracts this effect. The milk, due to its high calcium and vitamin B2 content counteracts this aswell resulting in a calming chai (tea) that has all of the pick-me-ups as black tea or coffee but without the stimulation. While the ginger in the recipe assists in the digestion of the milk and sugar. One can make multiple cups at a time, this is what I personally do.

What you will need:

  • A pot, size depending on the quanitity you plan on making. The more tea, you plan on making, the bigger the pot.

  • 1⁄2 inch piece of fresh ginger peeled and grated.

  • 1 cup of cow or goats milk.

  • 1 teaspoon of rapadura sugar.

  • At least 1 tablespoon of organic loose leaf black tea.


Put 1 cup of water and a 1⁄2 inch piece of fresh ginger into a pot and bring it to a boil.

Next add:

  • 1 tablespoon of organic loose leaf black tea and allow it to brew for atleast a minute. Then add

  • 1 cup of cow or goats milk.

  • 1 teaspoon of rapadura sugar.

Allow this mexture to boil then remove the pot from the stove. Add a pinch of cardamom. Cover and let sit for 2-3 minutes. Strain and enjoy.


  • If you are in a hurry, you can make this tea in two pots by boiling the ginger and tea in one pot, and in another the milk and sugar.

  • For more exotic flavor, add a pinch of saffron with the sugar and cardamom, or a pinch each of vanilla, cloves, cinnamon, and nutmeg with the ginger.

  • For caffeine-free chai, substitute dandelion root or lemon grass for black tea.


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