I believe in the power of herbs and spices for medicinal purpose. And my favourite mix of spices for digestive problems that I advice always to my clients is the masala chai.
Today I had a masala chai tea freshly made at the hotel where I’m staying in Bangkok. It was made with coconut milk instead of cow milk (traditional way). You can change to your preferred milk.
The cooking time is around 20minutes because it takes long to get all the flavour of these ingredients. See it here below.
Another tip is that you can make it a large batch and preserve up to 5 days in the fridge. You will enjoy a stronger flavour after a day or two.
For making masala chai powder, makes 3 tsp. powder
1 tsp green cardamoms or 5 grams skinned (elaichi)
½ tsp cloves or 2 grams (or lavang)
2½ to 3 grams cinnamon (dalchini)
¼ tsp fennel seeds or 1.5 grams (saunf)
¼ to ½ tsp pepper corn or ½ tsp powder
½ tsp nutmeg grated or 1/3 of large nutmeg
2 petals star flower or star anise (chakri phool)
For making Tea
½ tsp masala chai powder or more - made from above ingredients
¾ cup milk of your choice (180 ml)
1 ¼ cup water (240 ml)
1 tsp tea powder or tea leaves as needed (adjust to suit your taste)
1 tsp ginger freshly chopped or crushed (optional)
2 to 3 tsps Sugar, honey or stevia (my choice)