MASALA CHAI Rooibos - Rooibos "Tea" with Masala spices

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)
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• Organic Rooibos Loose Leaf Tea (or use tea bags instead - red tea/rooibos or black)
• 20 cardamom pods
• 10 whole cloves (1 tsp)
• 1 or 2 cinnamon sticks (or 1/2 tsp crushed)
• 1 teaspoon fennel seeds
• 1 teaspoon black peppercorns
• 1 teaspoon freshly grated ginger (or 1/2 teaspoon dried ginger)
• 1/2 teaspoon nutmeg
• 6 cups water

Optional:

• 1 teaspoon coriander seeds
• 1/2 cup (packed) coconut or date sugar, honey, maple or stevia
• 2 cups plant-based milk, optional

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.  

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