Chai Masala (Spiced Tea) is a tea blend with origins in India. It is traditionally a mix of black tea and spices that is steeped in milk with sweeteners added to it.
This Chai blend is formulated to brew in less time than when making traditional Chai. For this tea we have blended decaf black tea with spices and added natural flavor to enhance the spiciness inherent in Chai Masala tea blends. This tea brews to an amber cup with an exotic spice aroma and taste.
Ingredients: Decaf black tea, organic cinnamon pieces, organic anise seeds, organic cloves, natural spice flavor and organic cardamom pods.
Brew tea at 212º - steep for 3 minutes.
This tea is decaffeinated using the all-natural CO2 process.
Natural CO2 Decaffeination To decaffeinate tea it is necessary to find a solvent that will remove the caffeine from the leaf, while keeping as many of the healthy benefits and the taste profiles in. The best method we have found is natural CO2 decaffeination. This method consists of putting moistened tea leaves in a chamber, adding CO2 and pressurizing it. CO2, when pressurized, becomes a liquid which effectively removes caffeine from tea leaves, while just as effectively not removing many of the healthy benefits. When the liquid is poured off the leaves and the leaves are dried, the CO2 reverts back to its gas form and dissipates from the leaf. Decaffeinated teas generally still have 1-2% caffeine.
Sugar-free Chai Pudding
Recipe courtesy of Judy Bindner
Heat 2 cups of milk to just below the boiling point when bubbles begin to form around the edge of the pan. Add 2 tbsp (more or less depending on how much spiciness you like) of Decaf Chai tea to the milk and stir. Let this steep for about 5 minutes. Strain out the tea leaves and refrigerate the milk until chilled.
Add the chilled milk to one box of sugar-free INSTANT pudding mix in your choice of flavors. I would suggest vanilla, French vanilla or butterscotch. I chose butterscotch to complement the rich spiciness of the tea. Whisk until all of the dry mix is totally incorporated. Pour into dessert cups and refrigerate.
Just before serving, top the pudding with whipped cream and a light dusting of Vietnamese cinnamon or possibly some chopped pistachio nuts.
||Chai Tea, Take Me Away!
|The masterful blending of warm spices with bold black tea has become extremely popular in this country in recent years. I actually brewed it with half cream and half water and added honey. I cannot decide which was the best, the aroma of the spices wafting from the cup or the milk and honey that added such a richness. Maybe it was both that made me imagine dreams of faraway exotic locales. The best part of all was that it was decaffeinated and could be enjoyed at any time without any unwanted effects.|
|- Judy Bindner, AR|