I use this exact recipe for one of my best-selling tea blends and is a result of many years of savoring chai and playing with different spices. I hope you enjoy it!
ROOIBOS MASALA CHAI INFUSION (for 6)
Combine spices and rooibos tea in a mortar or bowl. Crush spices using a pestle or back of a wooden spoon to release fragrant and beneficial oils, as well as opening the cardamom pods. At this point, you can save this mixture in a tightly sealed container for later use.
Two options to infuse:
1. In a pinch, transfer spice mix to a cloth or metal mesh tea bag and place it inside a teacup. Also add the rooibos/black tea bag, if using. Boil water and pour over it, allowing it to infuse for about 5 minutes. Remove bag and add sweetner of choice and/or plant milk, if using;
2. Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce heat to medium-low, partially cover pan and gently simmer for 10 minutes. Remove from heat, strain and add sweetner of choice and/or plant milk, if using.
Note: If using tea bags, add them to the saucepan after you remove it from heat and steep for 5 minutes, discarding them afterwards.