Jaipur Turmeric Masala Chai

$8.00

BLACK TEA | MODERATE CAFFEINE | FENNEL & TURMERIC

You already know masala chai. This is a fennel and turmeric one, all the chai spices and more, but somehow quieter and cooler and differently good. This is our grandma's recipe, made the way she made it. A different chai for your collection.

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

Ingredients

organic fennel seeds, turmeric, assam and nilgiri teas, ginger, cardamom, cloves

Please select a packaging option below:

“Let the water boil and the day dissolve.
This pot is yours, and so is the quiet.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

Customers who smell our Pink Masala Chai almost always ask to smell this one next. Both came out of our Amma Amma's kitchen, and they are completely different recipes, this one built on turmeric, fennel seeds and its own set of spices. Watching people pick both is our favorite part of the day.

If Jaipur Chai has you hooked on turmeric in a chai, Turmeric Chai Organic is the milder version, same warming spice base with the turmeric dialed back rather than leading.

  • 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.
    Full boiling water is what gets the most out of the whole spices.

  • 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 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.

Beyond the Cup: Make Something Tasty with This Jaipur Turmeric Masala Chai

Turmeric Chai Squash Soup

Serves 6

Roasted butternut squash and sweet potato blend into a creamy soup with Jaipur Turmeric Masala Chai steeped right in for extra warmth.

Ingredients

  • 3 tsp Jaipur Turmeric Masala Chai
  • 2 tbsp EVOO
  • 1 cup evaporated milk
  • 2 scallions, both green and white parts, chopped
  • 2 tbsp pumpkin seeds, toasted
  • Salt and pepper, to taste
  • 1 large butternut squash, peeled, halved, and deseeded
  • 1 small sweet potato, peeled
  • 5 to 6 garlic cloves
  • Cilantro, for garnish
  • Water, for steeping and simmering

Instructions

  1. Infuse 3 tsp of Jaipur chai in 1 cup water for 4 minutes. Strain and set aside.
  2. Place the butternut squash and sweet potato on a baking sheet and drizzle with olive oil. Roast in the oven at 375°F for 40 minutes.
  3. Place the garlic in the same pan with the veggies and roast for 5 to 7 minutes.
  4. Cut the roasted vegetables.
  5. In a large pot, combine the roasted vegetables, steeped tea, water, and salt. Let it simmer for 10 to 15 minutes over medium-low heat.
  6. Remove from heat and add the milk. Using a hand blender, blend until smooth.
  7. Serve and garnish with green onions, pumpkin seeds, fresh black pepper, and cilantro.

Download the printable recipe card (PDF)