Pink Masala Chai

$8.00

BLACK TEA | MODERATE CAFFEINE | GINGER & PEPPERCORN

Before there was a shop, there was a stove, a saucepan and our grandmother making chai the same way every morning of her life.

This is her recipe, unchanged. Assam and Nilgiri black tea for the base, ginger and black peppercorn for the bite, rose petals and cardamom to soften it, star anise and cinnamon to fill it out, and beets for color and a little extra warmth. It is the tea we grew up on, the tea we still make at home, and the tea this whole shop started with. Boil it on the stovetop with milk, the way she did, and you have the same cup she poured for three generations before it ever went into a bag.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

organic assam and nilgiri tea, rose petals, organic ginger, cardamom, star anise, beets, cloves, organic cinnamon, organic black peppercorns

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“Between everything you did and everything left to do:
one warm pause that belongs only to you.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

Pink Chai is where the story of Tea and Turmeric begins. It is our Amma Amma's recipe and the tea we grew up on, part of our mornings and our family gatherings long before we ever thought about opening a shop. Make it the way she did: water and milk in the pan together, bring it to a boil, add the chai, let it boil up, pull it back, let it boil up again. That double boil is what gives it the depth and the color. Sweeten it with Organic Indian Jaggery if you can find it.

  • How to brew it hot

    Use 1 teaspoon of loose leaf tea per 8 ounces of water at 212°F.
    Steep for 3 to 5 minutes.

  • How to make iced tea

    Use 2 teaspoons of loose leaf tea per 8 ounces of water at 212°F.
    Steep for 3 to 5 minutes, then pour over a full glass of ice.
    Double the leaf so the ice does not thin the cup.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 8 to 12 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Pink Masala Chai

Traditional Double-Boiled Pink Chai

Serves 2

Pink Chai brought to a double boil for a richer, creamier cup, sweetened with jaggery to taste.

Ingredients

  • 1 cup filtered water
  • 1 cup whole milk or your favorite full-fat milk of choice
  • 2 heaping teaspoons Tea & Turmeric Pink Chai
  • 2 to 3 teaspoons Tea & Turmeric Jaggery, or to taste

Instructions

  1. In a small saucepan, combine the water, milk, and Pink Chai.
  2. Place over medium-high heat and bring the mixture to its first boil, watching carefully to prevent it from boiling over.
  3. Turn off the heat and let the chai rest for 1 minute.
  4. Return the saucepan to medium-high heat and bring the chai to a second boil. This traditional double-boil method creates a richer, creamier cup while allowing the tea and spices to fully develop their flavor.
  5. Strain into mugs and stir in 2 to 3 teaspoons of Jaggery, adjusting the sweetness to taste. Serve hot.