📝 About This Recipe
Inspired by the rich heritage of the Bene Israel community of India, this non-dairy Masala Chai is a warming symphony of hand-crushed spices and robust black tea. Unlike standard lattes, this version uses a creamy oat or cashew base to maintain a 'Pareve' status, making it the perfect conclusion to a traditional kosher meat meal. It bridges the gap between Indian spice traditions and Jewish dietary laws, offering a soul-soothing brew that is both aromatic and deeply comforting.
🥗 Ingredients
The Fresh Aromatics
- 1 inch piece Fresh Ginger (peeled and roughly smashed)
- 1 stalk Fresh Lemongrass (lower 3 inches only, bruised)
- 4-5 leaves Tulsi (Holy Basil) leaves (optional, for authentic Bene Israel flair)
The Dry Spice Blend
- 4 pieces Green Cardamom Pods (cracked open)
- 3-4 pieces Black Peppercorns (whole)
- 1 small piece Cinnamon Stick (Ceylon cinnamon preferred)
- 2 pieces Cloves (whole)
- 1/4 teaspoon Fennel Seeds (adds a subtle sweetness)
The Brew Base
- 1 1/2 cups Water (filtered)
- 2 tablespoons Loose Leaf Assam Black Tea (strong CTC grade tea works best)
- 1 cup Oat Milk (Barista Edition) (or creamy cashew milk for a neutral Pareve profile)
- 1-2 tablespoons Jaggery or Coconut Sugar (adjust to sweetness preference)
- 1 pinch Salt (to enhance the spice profile)
👨🍳 Instructions
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1
Begin by preparing your aromatics; use a mortar and pestle to roughly crush the cardamom pods, peppercorns, and fennel seeds until fragrant but not powdered.
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2
Place the ginger and lemongrass on a cutting board and bruise them with the side of a knife or a mallet to release their essential oils.
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3
In a small heavy-bottomed saucepan, combine 1 1/2 cups of filtered water with the crushed spices, cinnamon stick, cloves, ginger, and lemongrass.
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4
Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let the spices simmer for 5 minutes until the water turns a light golden hue.
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5
Add the loose-leaf Assam tea and the Tulsi leaves (if using) to the spiced water.
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6
Increase the heat slightly and let the tea leaves steep in the boiling water for 2-3 minutes. The liquid should become very dark and deeply aromatic.
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7
Stir in your sweetener (jaggery or coconut sugar) and a tiny pinch of salt, ensuring it dissolves completely.
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8
Pour in the non-dairy milk of your choice. If using oat milk, ensure it is a 'Barista' version to prevent curdling and achieve a creamy mouthfeel.
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9
Watch the pot closely. Bring the chai to a 'double boil'—allow it to rise to the brim of the pot, then quickly lift the pot or lower the heat. Repeat this once more to emulsify the fats and tea.
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10
Turn off the heat and cover the pot with a lid. Let it rest for 1 minute to allow the tea dust to settle.
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11
Place a fine-mesh strainer over two warm mugs and pour the chai through, discarding the spent spices and tea leaves.
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12
For a frothy finish, pour the tea back and forth between two vessels from a height (the 'pulling' technique) before serving immediately.
💡 Chef's Tips
Always use fresh ginger; powdered ginger will make the tea cloudy and lack the signature 'bite'. If using soy milk, add it at the very end and do not let it boil vigorously to avoid separation. To make it truly authentic to the Beta Israel (Ethiopian) style, you can add a tiny pinch of 'Korerima' (black cardamom). Store your loose tea in an airtight container away from light to maintain the strength of the tannins. Adjust the 'strength' of the tea by simmering the leaves longer, but be careful not to exceed 4 minutes or it will become bitter.
🍽️ Serving Suggestions
Serve alongside 'Kichri', a comforting Bene Israel rice and lentil dish. Pair with almond bread or pareve biscuits for a light afternoon snack. Excellent when served with 'Dabo', the traditional Ethiopian Jewish honey bread. Enjoy as a digestive aid after a heavy Shabbat lunch. Serve in small glass cups to appreciate the deep amber color of the brew.