Chai Masala is an Indian tea drink that is good any time of day. It is sweet and spicy, and just a bit exotic. There are many variations, and if you tinker with the recipe, you will most likely find something that you really enjoy.

The spices do more than provide flavor — they add beneficial nutrients as well:

• Cinnamon - boosts metabolism; can lower blood sugar and cholesterol
• Ginger - boosts metabolism; calms stomach
• Cardamom - good for digestion and indigestion
• Cloves - antiseptic and anti-inflammatory
• Black pepper - antioxidant, antibiotic, stimulates weight loss

And the tea! Everyone has heard about the antioxidants and other health benefits in tea, whether green, white, or black. Tea has been extensively studied in the U.S. and other countries and research is showing it to be beneficial against many serious diseases.

Chai Masala can be made with almost any kind of tea — green, black or white — even decaffeinated! All of these forms deliver high concentrations of beneficial phytonutrients, as well as a delightful aroma.

Chai Masala

2 cups water
1 - 3 whole cloves
1 stick cinnamon
Pinch of ginger
Pinch of black pepper (optional)
3 - 4 cardamom pods (cracked open)
1/4 cup loose tea* (or 4 tea bags)
2 cups milk (dairy, soy, rice, nut)
Sugar substitute equivalent to 4 Tbs sugar (or to taste)

In a saucepan, put water, cloves, cinnamon, ginger, pepper, and cardamom.
Bring to a boil.
Turn off heat, and let stand 15 minutes.
Add the loose tea or tea bags, and let steep.
Add the milk to the tea-spice mixture, and heat but do not boil.
When hot, strain, and add sugar substitute. Stir well.
Serve hot.

*Use black tea, white tea, green tea, decaffeinated tea, or herbal tea.