Turmeric and Cinnamon Masala Chai

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Masala is Indian for a spice blend, most notably those used in teas (a.k.a. chai). This incredibly comforting libation heals both body and mind; the spices, notably turmeric and cinnamon, have outstanding anti-inflammatory properties. I recommend this chai to anyone whose appetite is waning or who finds him- or herself with a touch of indigestion.  I just drink because it is tasty.


MAKES: 1 Serving
PREP/COOK TIME: 15 minutes

  • 1 ounce water
    8 ounces almond milk
    ½ teaspoon turmeric
    ¼ teaspoon ground cinnamon
    ⅓ cup peeled fresh ginger, sliced
    ¼ inch thick Pinch of freshly ground pepper
    2 teaspoons dark amber maple syrup


  1. In a small saucepan, combine the water, almond milk, turmeric, cinnamon, ginger, and pepper. Allow the chai to gently cook over medium-low heat for 2 minutes, or until small bubbles start to appear.

  2. Cover, and simmer for another 3 minutes. Turn off the heat, stir in the maple syrup, and allow the chai to sit for 5 minutes, then pour into a cup to serve.

Adapted from one of Rebecca Katz's amazing recipes


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