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


  1. 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.
  2. Combine the spices, including the nutmeg, with the loose-leaf tea and grated ginger.
  3. 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.
  4. Pack the sticky chai masala into a clean and dry container and chill for up to one week.