We first met Anjali Bhargava several years ago at an event for startup food company founders in 2017 and got to try her beautiful turmeric-based drinks. Anjali's been tinkering with her family's chai masala recipe since she was old enough to stand over the stove. We collaborated on a version that combines the Hawaiian turmeric that Anjali sources for her drinks with our spices, including a good helping of saffron, and the result was magical.
We introduced the first batch of Anjali's Chai Masala almost exactly one year ago, and it sold out SO quickly. It got dozens of great reviews and quite a few of you asked us to bring it back ASAP... so we did! Here it is in a brand-new, bigger tin that's good for up to 100 cups of chai.
Fragrant cloud forest cardamom, Herati saffron, Pemba cloves, buffalo ginger, cinnamon verum and Anjali's rich Hawaiian turmeric all come together to make an exceptional blend that can be added to a hot cup of black tea, sprinkled into a smoothie or folded into any of your favorite doughs and batters.
For a perfect cup of masala chai, add 1/4 teaspoon of this blend to 1 cup of boiling water, plus your favorite black tea and a splash of dairy or plant milk. Let steep for 3-5 minutes, and sweeten to taste.
- Tasting Notes: Aromatic • Rich • Layered
- Ingredients: Ginger, cardamom, Resilience Hawaiian turmeric, cinnamon verum, cloves, fennel, black peppercorns, saffron
ABOUT ANJALI'S CUP
Anjali's Cup's mission is to empower you to make every day better with healthy and delicious products that are easy to enjoy. Careful sourcing, minimal processing and the alchemy of well-balanced ingredients are integral to everything they do.
Visit Anjali's Cup to learn more and order their other exceptional turmeric-based products.
Anjali's Cup founder Anjali Bhargava has this story about her connection to chai and the inspiration for her blend:
Chai has been a personal obsession of mine and was an essential part of my daily life long before turmeric. In high school, one of my first daydreams of entrepreneurship was about sharing my masala chai with the world. My recipe has evolved over the 20+ years since, and while I love to make it for friends and family, it is truly a dream come true to be able to share it with you!
Let's take it back to the beginning... Growing up, I watched my parents punctuate their lives with many cups of chai. My mom used to get me to drink milk as a kid by mixing in a spoon or two of her chai into my cup. Slowly that ratio shifted and I became a proper chai drinker by the time I was a teenager.
On a trip to my father’s hometown of Jaipur when I was 16, I was so taken by Madhu Chachi’s chai that I asked her (my aunt) to teach me. In her kitchen, she showed me how to boil the water, milk, fresh ginger and spices together. She sent me home to Connecticut with her favorite Assam tea and some beautiful clay chai cups that I still treasure.
For many years I had a hard time getting my chai right when making only 1 or 2 cups and often traded the lengthy process for a simpler bag tea when just making a cup for myself. All the while I was on the prowl for a way to make the big pots easier and faster and my single cup yummier.
I tried so many so-called masala chais, expecting a moment of bliss when I take that first sip, only to be disappointed. And while there are thousands, maybe millions of great versions of masala chai in households and roadside stands around the globe, I’ve had a growing impatience with the sense that more and more people in America are being introduced to chai that was just wrong. If you know me in real life, you know this angst has been real.
And when it came to premixed tea blends I often felt like the spices were not in the right balance with the tea. Some of us like our tea strong, some like it milder, or decaffeinated or even dirty! So I wanted to make a spice blend that you and I could both use as much or as little of as we liked to enhance our drinks - to take that tea and allow it to transport you somewhere sweeter, if only for a few moments.
I hope this Chai Masala (with Saffron and Turmeric) will transport you to a blissful place with each sip.
- black tea
- chai masala
I LOVE IT
I used earl grey and a splash of half and half to make my cup of masala chai and it's so tasty and fragrant that I don't even want to add any sweetener to it. I was a little hesitant before purchasing this because tea usually taste better with fresh ingredients (such as ginger) but this hits the spot with a simple stir of the spoon! Be aware though that a few flecks of spices float up in the cup of chai from being more coarse than the others. I actually like that though since it adds character and does not bother me at all. I look forward to experimenting with various black teas, creams, and sugar. This truly is warmth and happiness in a cup.
A comforting cup of chai
In anticipation if this latest spice blend,I made sure to have black tea on hand. I followed the brewing suggestions posted on the blend page. It's delicious and oh so smooth unlike some other chai blends I have had. Def. will experiment with diff milks, sweeteners and concentration. I think this blend would be excellent added to muffins/cakes/cookies as well. Nice new addition to the blend line.
Subtle flavor. I really liked it. Easy to make it too, just add to a cup of tea and add milk and a bit of sugar or honey. Great when you don’t have the time to make chai from whole spices.
I love this chai masala. I hanker for this in the afternoon but I’m very caffeine sensitive, so I mix it with a little cinnamon sugar into a terrific bourbon rooibos from @chadotearoom. It’s a delicious pick me up.
Chai masala goodness
The best chai masala I've had. Very aromatic and tasty but not overwhelming.
Multiple uses and price rational
Made THE tastiest rub for shrimp! I am a big tea enthusiast, but not always craving masala or milk tea. Use a good nylon screen, so no grit issue, but tried unstrained because cinnamon cellulose benefits blood sugar leveling. (Fact check on nhi.gov mainly a fiber benefit.) Cost rationalization is that as a single person I couldn't justify outlat to get each spice separately and I would not use them fast enough for freshness. So, this is a way to assemble all those. The bonus is that I think the saffron has me singing that song lyric from "Mellow Yellow" - "I'm just mad about Saffron, she's just mad about me." (B & B: put that in your song playlist!) I did buy ginger separately, even though I buy fresh ginger, because I keep letting it shrivel up and I love ginger. Also, I had another brands cardomom that tasted off, so that is another lively bit here. I do think it cooks well in ghee and fat does float the taste well. Will be putting it in a tempeh dish tonight!
I love this Chai masala. Flavor is amazing. One thing I appreciate the most is that it doesn’t contain sugar or any other sweetener.
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