As the months turn colder and the leaves turn orange, many of us reach for pumpkin spiced lattes and other seasonal drinks to warm our bellies and souls with festive spices.

But drinking these options regularly may not be such a victory for our health, and Dr. Resham Uttamchandani, founder of Doctor U, said News week masala chai might be a healthier choice.

“Masala chai is a wonderful, healthy alternative to sugary coffee shop drinks like lattes or pumpkin spice mochas,” Uttamchandani said. “Unlike these options, which often contain lots of sugar and artificial flavors, masala chai is naturally sweetened by aromatic spices like cinnamon, cardamom and ginger.

“While masala chai and pumpkin spice offer warm fall flavors, chai ingredients are truly functional and nourishing.”

Jasdeep Chawla, Founder and Chef, Indian Sweet Master, said News week this masala chai was not just a drink, but a source of comfort.

“The Indians believe that this drink has soothing properties,” he explained. “No matter what you’re going through in your day, a cup of spicy chai can fix it.

“Plus, as winter approaches, it is considered a powerful immunity booster, thanks to the blend of spices in this tea, which includes cloves, cardamom, ginger, cinnamon, anise and peppercorns.”

Uttamchandani added that the drink reminded him of “the warmth of home and family traditions”, explaining that masala chai is a staple of Ayurvedic practices where it is believed to warm the body and bring balance during the colder months.

She said many of the spices included in the drink had specific health benefits. For example, ginger, cardamom and black pepper could offer digestive support by boosting enzymes and reducing bloating.

Uttamchandani said many spices, particularly ginger and cinnamon, have antioxidant properties, meaning they could help. calm inflammation in the body.

Cloves, ginger and black pepper, she said, had “antimicrobial and immune-boosting properties” that made them “ideal for seasonal wellness.”

Cinnamon, Uttamchandani said, could help stabilize blood sugar levels, and the caffeine from black tea leaves could provide “a slight energy boost.”

“I know that every sip gives me real health benefits!” she said.

Chawla said News week that although many Westerners made chai with syrups and mix-ins, it was not correct.

“Original masala chai must be made from scratch, as is done in India” he said. “At Indian restaurants, you will often find Indians asking if the chai is made from scratch on the stove or with a machine. This last point is a big no! »

Chawla shared her masala chai recipe, in case readers want, try making it at home.

How to make masala chai

Recipe by Jasdeep Chawla

Ingredients

Spice blend:

• 4-5 green cardamom pods
• 2-3 whole cloves
• 1 small cinnamon stick
• 1 piece of star anise or a pinch of ground anise
• 1 inch piece of ginger
• Half a teaspoon of black pepper
• Sugar to taste

Instructions

1. In a small saucepan, add water and simmer for 3 to 4 minutes.
2. For the spice blend, lightly crush the cardamom pods and black peppercorns in a bowl, then add the broken cinnamon stick, along with the grated ginger and anise.
3. Add the mixture to the water with the black tea leaves and bring to a boil for 4 to 5 minutes, until the flavors are infused into the water.
4. Pour in the milk and bring everything to a boil for another 2-3 minutes until the milk is completely mixed with the tea and spice mixture.
5. Strain the tea with a filter into a cup and sweeten it with sugar. Serve hot!

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