Masala Milk with a tea'wist
Every year there are several new flavor combinations introduced into the fall chai market, and since we have been embracing fall flavors and amalgamating them with chai, we had the brewtea'ful idea of combining masala dudh with chai. We tried it, loved it and now we've put it all together in this post so you won't have to squirrel around the internet for recipes plus #bonus we have included a tas'tea pairing too.
So what is masala dudh? An Indian delicacy, made on special occasions especially during winter. A rich combination of nuts, spices, and creamy milk, this drink is sure to have you coming back for more.
You can make nut'tea using our classic masala blend Sanyukta Bharatam or even use Astrakadir Black Rose and Cardamom Chai.
THE CHAI BAR NUT'TEA :
Rich and spicy the perfect pick me up for fall time blues.
Plus you can always make this recipe vegan friendly, and can even be made without milk.
Aroma: Highly aromatic spiced tea with the complex spicy scent of cinnamon, cloves, ginger, cardamom, and nutmeg.
Head Notes: Sweet and nutty;
Body Notes: Warm spicy undertones with a malty flavor in a body of fresh black tea;
Tail Notes: Gingery heat with saffrony bottom notes and a creamy finish.
I hope you get a taste of warm Indian hospitality with this chai.
Prep time: 20 MINS
Cook time: 10 MINS
Total time: 30 MINS
Servings: 1 CUP
The Chai Impact
The Chai Bar is woman owned business based in Philadelphia. Our tea leaves are hand-picked in Assam - the land of tea gardens. Our tealicious chai is synergistically sourced, we aim to cultivate environmental stewardship and respect cultural identity!
Gluten-Free; Fat-Free; 100% Organic; Plant-Based; Vegan; Sugar-Free; Hand blended in Philadelphia.
Recipe for a medium strength Nut'tea
For the masala -
- 1/4 cup plain cashew nuts
- 1/4 cup plain almond nuts
- 1/8 cup plain pistachio nuts
- 1/4 tsp cardamom (1/2 tsp for stronger tea)
- 1/4 tsp black pepper (1/2 tsp for stronger tea)
- 1/4 tsp nutmeg
- 1/4 tsp saffron strands
- 1 tbsp sugar (you can substitute with honey or maple syrup)
For the Chai
- 1 cup of full-fat milk - (to make vegan use oat milk/ almond milk/ coconut milk)
- 1 cup of water
- 1 tbsp Sanyukta Bharatam
For the masala -
STEP 1: Heat a broad pan and dry roast almonds, cashews, and pistachios. Keep aside to cool.
TEA'P: We prefer to do each kind of nut individually as some nuts will roast faster than others.
STEP 2: Dry roast the cardamom and pepper keep aside to cool.
STEP 3: Combine nuts and spices with sugar and blend into a coarse blend (skip the sugar if you are going to add honey or maple syrup to the chai)
STEP 4: Add grated nutmeg and saffron to the mix
STEP 5: Store in an airtight container
For the chai -
STEP 1: Bring 3/4 c. water + 1/2 c. milk to a boil on medium flame.
STEP 2: Add 1 tbsp. Sanyukta Bharatam tea blend and boil for 4 minutes more on medium flame.
STEP 3: Strain!
STEP 8: After straining the chai, add 1.5 tbsp of masala milk powder to the chai, serve hot.
- You can also top it off with coconut whipped cream and garnish the cream with a sprinkle of masala milk powder.
- We recently read a recipe on The Kitchn for a guilt-free whipped cream made using chickpea water - ya you read that right - the liquid in your can of garbanzo beans can be put to good use. Aquafaba can be whipped into stiff peaks!
- If you want an easy change of flavor to Sanyukta Bharatam or Astitva, our Brew Your Own Blend, skip making the masala and simply add saffron when you add the milk to the chai.
SO we have a bonus for you guys this week we have a tea'rrific food pairing for nut'tea- You are sure to wow your guests with this combination.
PISTACHIO CHAI MUFFINS
Our recipe is an adaptation of the original recipe COOKING LIGHT By MAUREEN CALLAHAN
Prep time: 15 MINS
Cook time: 30 MINS
Total time: 30 MINS
Servings: 12 MUFFINS
- 7.9 ounces all-purpose flour (about 1 3/4 cups) (Or raw banana flour)
- 1/2 cup brown sugar (Or maple syrup)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tbsp Sanyukta Bharatam Black Tea
- 1 cup low-fat buttermilk (you can make some by fork whipping plain low-fat yogurt with water) for vegan buttermilk follow this recipe (https://lovingitvegan.com/
how-to-make-vegan-buttermilk/) by Alison Andrews at Loving it Vegan
- 1/4 cup butter, melted (you can also use vegan butter)
- 1 1/2 teaspoons vanilla extract, divided
- 1 large egg, lightly beaten (or for vegan use 1 overripe banana or 1/4 cup vegan yogurt)
- Cooking spray
- 1/3 cup shelled dry-roasted pistachios, chopped
- 1/2 cup powdered sugar
- 1 tablespoon water
STEP 1: Preheat oven to 375°.
STEP 2: Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Add tea to flour mixture, stirring well. Make a well in the center of the mixture. Combine buttermilk, butter, 1 teaspoon vanilla, and egg OR vegan sub in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray. Skip if you're using silicone liners. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.
Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins.
Serve with Nut'tea and go nuts this fall.
Have you tried making masala dudh using any other exotic nuts or spices? Let us know in the comments below.
And don’t forget to shop for some Kashmiri Pink Chai 5% of proceeds from the sale will be donated to Breast Cancer Research Foundation for breast cancer awareness month.
Co-authored by Sargam Merchant and Madura Chaudhari