Masala chai is one of those drinks I never get sick of. No matter the time of year, it always sounds good. Last week, I walked to my local coffee shop to grab an iced chai tea with coconut milk before heading to the park for some much needed time away from the computer and out in nature. As I was sipping away, I had to ask myself, "why haven't I ever made masala chai from scratch?" Later that day, I drove to the store and made a b-line to the bulk spice section and loaded up on cinnamon sticks, fragrant green cardamon pods, cloves, black peppercorns, and a big hunk of fresh ginger from the produce section. I was so excited, I was in and out of the grocery store in five minutes, which is unheard of. I'm that person that takes an hour roaming the isles. Eventually, I walk out with $100 worth of food when I went in only needing $25 worth. Yikes!

I don't know about you, but I love a good spicy chai - though generally I take them without sugar or sweeteners other than stevia. Here's my version of a spicy masala chai that takes the same amount of time to make as it does standing in line at the coffee shop. Plus, you'll have four servings and a little extra cash in your pocket for those trips to the grocery store. Enjoy!
Spicy Masala Chai (serves 4)
3 cups purified water
4 cups So Delicious Dairy Free unsweetened almond milk
4 cinnamon sticks
20-25 whole green cardamon pods
2 tablespoons loose leaf organic black tea
2 tablespoons fresh ginger, grated
2 teaspoons whole cloves
1 teaspoon whole black peppercorns
Liquid stevia to taste
1. In a large pot add water, cinnamon, cardamon pods, ginger, cloves, and peppercorns. Cover and bring to a boil. Turn down heat and let simmer for 5 minutes.
2. Add black tea and stir into spice blend. Cover and let simmer for another 2-3 minutes. Remove from heat and strain tea and spices through a mesh strainer.
3. Pour hot tea back into pot and add almond milk. Turn up heat and bring to a boil. Immediately, turn off heat and stir in liquid stevia. Pour into serving cups. Dust with cinnamon and serve hot. Enjoy!