المكونات
- SpinneysFOOD Cardamom Pods 16
- Star anise 8
- Cloves 6
- SpinneysFOOD Cinnamon Sticks, broken into pieces 3
- Allspice 2 tsp
- Fennel seeds 1 tsp
- SpinneysFOOD Whole Black Peppercorns 1 tsp
- Nutmeg, freshly grated ¼ tsp
- Loose leaf black tea 80g
- Freshly grated ginger 4 tbsp
- SpinneysFOOD Honey 125ml
- Lemon juice 2 tbsp
- Vanilla extract ½ tsp
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
شاي ماسالا دبِق
Indian 10 Mins Prep
- Using a mortar and pestle, pound the cardamom, star anise, cloves, cinnamon, allspice, fennel seeds and black peppercorns until broken into small pieces but powdered.
- Combine the spices, including the nutmeg, with the loose-leaf tea and grated ginger.
- Place the honey (or maple syrup), lemon juice and vanilla extract in a small saucepan over low heat and stir to combine. Once warm, pour the honey mixture over the tea mixture and stir well.
- Pack the sticky chai masala into a clean and dry container and chill for up to one week.